Gioacchino Bonsignore
New version of a Vichy effervescent pastilleby Jacques Décoret
Zanattamente buono Collezione Soleri, un patrimonio di manifesti pubblicitari d'antan
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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