From the Kitchen

Not a weekend has gone by where the kitchen workbenches have not been lavishingly covered with ground semolina farina (flour).

A sprinkling of Farina and the Ligue is taking shape

A sprinkling of Farina and the Lingue is taking shape

Pizza Lingue is now officially daily lunch for young and old and will no doubt feature hugely in Sbriga. Many have been baked in our oven at home.

Pounding the dough

Pounding the dough

These ones are the raw variety but wait till you see the toppings — very Roman lunch. Next step is to crank it up a little and pump out hundreds at Sbriga.

Only the authentic stuff is used in this kitchen

Only the authentic stuff is used in this kitchen

Ligue baked but not dressed

Lingue baked but not dressed

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