You know, the night of San Lorenzo is magical, but I was lucky enough to make it even more magical by participating in a wonderful evening at the Fattoria dei Barbi in Montalcino.
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.
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.
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.
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.