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.

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.

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