A single word, and it’s immediately wintertime: Is the precooked cotechino. This Modenese specialty is usually prepared during the Christmas holidays and dates back to an ancient era when pork was preserved in the best possible way. Unlike zampone, which is...
For the pizza dough: Dissolve the yeast in some warm water. Put the flour in a bowl (or, if you prefer, on a shelf) and make a hole in the centre of the flour to collect the water with the dissolved yeast. Start mixing the ingredients with your hands and slowly add...
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