Two types of wheat: tender and durum
Two types of rice: round grain and long grain
Two main (basic) cooking method: starting with cold oil or hot oil
Two main complex flavors: “flat” and….”zigzag”
I WANT TO BE TWO, TOO!!
EVERYTHING IS TWO
Autrice
Marcella Ansaldo
Originaria dell’ Isola del Giglio, ha fondato e dirige, con simpatia, passione ed energia, la scuola di cucina Gigliocooking a Firenze.
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