I Il Fornaio er stenovnen glohed og pizzaioloerne travlt beskæftigede med at håndforme langtidsfermenterede pizzadeje inden de bages ved hård varme. Vi har nemlig udviklet 2 slags surdejs-pizzabunde efter napolitansk forbillede.
Pizzabundene er bagt på surdej, italiensk manitobame...
Skriv dig op til vores nyhedsbrev og vær blandt de første til at modtage nyheder og inspiration fra vores egne madmissionærer.
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