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A traditional cake from Modena.
In the region of Emilia this cake is eaten with a few drops of Sassolino, a typical local anise-flavored liqueur.
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Chill the salmon in the refrigerator so that it will be easier to slice (either by hand or with a slicer). In a small bowl prepare a vinaigrette using the salt, pepper, olive oil and "Sapore di Modena" or Paolo Rustichelli's Vecchio ABTM...
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