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