Alfonso took the challenge to improve the “eggs pizza” recipe. The results were fantastic and the Shiitake mushroom worked perfect along with the fontina and gouda cheeses. Happy dinner! Thanks Alfie.
In our quest to learn low-impact food, bread-making, fermenting, natural wines, herbalism, food as medicine, and regenerative agriculture. We are aiming to collaborate with small farmers, cooks, and artisans.
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