Recently I made a Tuscan Schiacciata - which might be thought of as a grape pizza. The base was an untraditional, no-knead pizza sour dough. The filling was Pantelleria-grown dried raisins bought at Gustiamo. The flavor enhancers Nocellara Belice olive oil, finocchieto salvatica (wild anise) and Thompson grapes. A hybrid creation and a lovely result.
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Almost right…
Apostrophe after the double L
All’uva
Lilli, Grazie mille!