Rita Sodi
Hand drawn spaghetti with tomato fillet by Alfonso Caputo
In cantina Barone Pizzini e l’Erbamat: vitigno rivoluzionario per il futuro delle bollicine di Franciacorta
3 g of Pariani toasted natural Noto CV Romana almond oil 4 g of Caffè Sicilia candied olive 1 g of candied ibleo caper in Caffè Sicilia honey syrup
Pit the olive and divide in half. Leave it to soak in the Pariani almond oil for 4 minutes. Meanwhile, drain the caper of its syrup and dry with kitchen paper. Pour the Pariani almond oil into the serving container and position the candied olive and caper. Serve at room temperature.
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