14-08-2013
Panino with buffalo milk ricotta, anchovies, crispy pork cheek and salad by Alessandro Frassica, the mind behind 'Ino in Florence, tel. +39.055.219208. All his love for panini is finely summed up in "Pan'Ino", a book published by Guido Tommasi editore (photo by Fabien Butazzi)
Here are two recipes that can liven up your Ferragosto lunch. The first panino is a recipe of ours: Terra-mare. It has buffalo milk ricotta, anchovies, crispy pork cheek and salad. The pork cheek is made crispy simply by pan-frying it to create a pleasant contrast of textures.
Tricolore: buffalo mozzarella, pesto, dried tomatoes (photo by Andrea Ciogli)
Men who, for a moment, leave pots and pans to tell us their experience and point of view
by
From Western concert flute to cakes