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<a href="https://goo.gl/maps/L1kCoWmKtdtpE8mJ8" target="_blank" rel="nofollow noopener noreferrer">Meeting point: Il Mattarello bakery Campo Di Giove (aq)</a>Demonstrative lesson on the making of the &#34;Cecio Ripienotuffe&#34; with Slow Food (Cecio di Navelli and solina flour) with explanation of the raw materials used and carrying out the recipe lasting about 40 min. - Delivery of the teaching dispensation using the recipe procedure - Tasting of hot stuffed cecio accompanied by Abruzzo punch  - Packaging consisting of n. 6 Ceci Ripieni

Show Cooking: the realization of Cecio Ripieno

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