pesaroUrbino
ste mixed with the broth- where possible-, served to
accompany cooking almost until the end ... almost?
Yes ... because, once turned the cooker off and after
waiting for the meat to cool down to cut it, one pro-
ceeded to complete cooking without stirring, making
sure that the slices of meat were well-immersed in
their sauce.
the hills of pesaro and the Marche region are a trea-
sure trove of culinary traditions and, luckily, nowadays
even of food and wine. once, the proposal in wine
combination with a lot of preparations was limited. to-
day we have Sangiovese of the Colli pesaresi and also
Focara in the wine landscape, they are fine quality
wines that can certainly ennoble the preparation and
please the taste buds, already well stimulated.... prosit!
