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Dario Loison uses the finest ingredients and a long 72-hour leavening process to make the best panettone we have ever had
or on their own
or with parmigiano
The citron is from Diamante in Calabria
Sardinian Flat Bread (Pane Carasau) by Panificio Eleonora, 1.1 lb, 12/CS Preorder Dario Loison uses the finestPane Carasau was used to make Pane Frattau, in which a crusty flat bread was soaked in broth or water, then covered with pecorino and eaten throughout the day by the shepherds of Barbagia. Today you may find it served with tomatoes, onions, basil, and topped with a poached egg. This bread may also be used like a cracker, and broken into smaller pieces to use as a base for cheese, cold cuts, or vegetable antipasti.
US$ 188.20
US$ 198.00
US$ 23.00
