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pappa al pomodoro (aka leftover bread and tomato soup)
masterfully produces this oil near the Paestum archeological park
you’ll make a new combination of delights to entice at each meal
Nibble it as a snack or shave it over pasta for an impressive homemade meal
Ingredients: grilled artichokes
Masseria Mirogallo Cruschi Peppers Trentino-Alto Adige pappa al pomodoro (aka leftoverThese fried dried pepperswhich Masseria Mirogallo calls "I Croccanti" for their exceptional crunchy textureare a specialty of Lucania, Basilicata, where they are also known to locals as Peperoni Cruschi. Peperone di Senise are a local, I. G. P. Basilicata sweet pepper variety, that grow up to six inches in length. They are harvested throughout the sweltering summer monthsfrom the end of July until the end of Septemberwhen they are perfectly ripe,
US$ 65.00
US$ 48.00
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