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 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
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
Lingue baked but not dressed
Looks good mate, how long until “go time”
Cheers, Damien
Hey Mate – we are getting there…all going well, 18 May should be the first day we throw the doors open to our dear Melbourne…
Actually make that 18th June! Getting a little ahead of myself there!
Yum! the mouth is watering already. Looking forward to that “capricciosa senza svedese”
Yes – me too!