This is a variation on a popular Tuscan biscuit.
Anna Montali travelled to Italy to experience the Slow Food movement, whose followers believe in rediscovering the origins of our food and eating responsibly (and deliciously)ANNA MONTALIDo you…
This recipe comes from Chef Maurizio Dellapiana at Osteria della Arco, a fine restaurant in Alba, Piemonte. COOK’S TIP Doppio zero (double zero or “00”) flour can be…