Summer “Fritto di Paranza”

Summer “Fritto di Paranza”

The “fritto di paranza” is so called because of the net (the paranza) that is used to catch smaller fish. Usually there can be mullet, hake, sole and small leaves and they are all fried whole with the head.

Tenuta San Carlo Restaurant

Tenuta San Carlo Restaurant

What immediately intrigued me about this place is that it is a farm that produces rice. And so far nothing new. But it produces it in Tuscany, precisely in the heart of the Maremma within the Uccellina Park.

Hungarian Pretzels

Hungarian Pretzels

The characteristic of these pretzels is that they must be very crumbly and melt in the mouth: this is why, in addition to flour, I also used cornstarch.

Maidò

Maidò

Its peculiarity is that it serves Okonomiyaki, a kind of egg, cabbage and flour omelette, cooked on a plate to which other ingredients are added.

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