Pizzole di Poggiolo

February 22, 2017

 

Simply the best! This recipe takes a little time because you have to wait for the rising dough. But  is worth it! So, when you'll come back home from a day trip, nothing is better than eat a hot pizzola served with the original sauce or with a slice of prosciutto di Parma. A glass of umbrian red wine meanwhile watching the stunning sunset, is the way to pamper youself in this vacation. 
 

 

 

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February 22, 2017

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Voc.Campo Elsa, 1

05032 fraz. Poggiolo-  Calvi dell' Umbria 

 cookinglessoninumbria@gmail.com

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Tel: +39 328 833 1594

© 2017 by Anna Maria 

 

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