Cut the Tomino del Boscaiolo in half like a bun, and fill with a slice of bacon or speck.
Fry on a stone at a medium temperature for a few minutes, turning slowly with a spatula and removing it when coloured on both sides.
The Recipes of the Caseificio Longo
Fillet the sea bass, cut into diamond-shaped steaks and place them in a backing
Boil the potatoes in a pan, peel and mash them...
Blend the Tomino del Boscaiolo, pour it into a bowl, add...
Place the bulgur wheat in a pan, add two spoons of oil and heat (do not toast).
Chop the rosemary and place in a bowl with the oil, salt and pepper...
Gently fry the tuna with a small amount of oil, cut it into slices and set to
Cut the potatoes with the skins on into thick sticks; wash to remove the starch,
Clean Valerian by carefully removing earth residues and sprinkle them in water