Nacatole o Scalille Calabresi
IMG_8518 NACATOLE 6 Medium eggs; 400 grams of sugar; 60 gr extra virgin olive oil juice of 1 lemon 50 gr. Sambuca or Anice 1.2 kg flour. Procedure It is necessary to first stir the eggs with the sugar in Read More …
Chef Luciano Schipano
Italian Private Chef in Toronto. Cooking classes and Culinary Tours to Italy.
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