Sicily's "pane cunzatu" delivers that smooth sense of umami. Rooted in tradition, the flavors capture this area's geography of land and sea, from fish to flour. I took some time to make a Pane Nero, then used it as the canvas for the fillings of this traditional panino. Here's the steps in pictures. Bonta!
Anissa Helou #repost
Anissa Helou is a Lebanese-Syrian chef and cookbook author. She is also one of the world's leading encyclopedia when...
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