Coccoli Tuscan Fried Dough
Crispy, golden, pillowy puffs of yeasted fried dough, served warm and torn open to cradle silky prosciutto and creamy stracchino — this is the edible hug of Tuscany, and it comes together in under 3 hours with just five pantry ingredients.
| Amount | Ingredient |
|---|---|
| 7 oz (200 g) | Prosciutto crudo, thinly sliced |
| 7 oz (200 g) | Stracchino cheese (or crescenza / soft cow's milk cheese) |
Coccoli (literally "cuddles" in Tuscan dialect — and one bite explains why) are the fried dough pillows of Florence and the surrounding countryside. Unlike the sugar-dusted fritters found elsewhere in Italy, coccoli are emphatically savory: a simple, yeast-risen dough fried to a deep golden brown, split open while still warm, and stuffed with paper-thin prosciutto crudo and luscious stracchino cheese. They are street food at its most elemental — the kind of thing you find at cantinetta wine bars and street festivals, where they arrive in brown paper cones, steam billowing, and vanish within minutes. The dough itself is nothing more than flour, water, yeast, salt, and a whisper of sugar — a study in how simplicity, technique, and great ingredients elevate the everyday. The exterior shatters when you bite into it, giving way to an airy, almost custardy interior that absorbs the salty, savory, creamy notes of its accompaniments. Coccoli are forgiving, fun, and deeply satisfying — proof that fried dough is a universal language, and Tuscany speaks it beautifully.
For the Dough
For Frying
For Serving
Use level tablespoons and standard US measuring cups. All produce is medium unless specified.
🥘 Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or clean kitchen towel
- Rimmed baking sheet
- Deep heavy-bottomed pot or Dutch oven (at least 4 quarts)
- Deep-fry thermometer
- Slotted spoon or spider skimmer
- Paper towel-lined plate or baking sheet
- Serving platter or brown paper cones
📋 Preparation
Step 1 — Activate the Yeast (5 minutes)
In a small bowl, combine the warm water, sugar, and fresh yeast (crumble the yeast cake into the water). Stir gently to dissolve. Let sit for 5 minutes until the mixture becomes frothy and smells pleasantly yeasty — like warm bread.
If using active dry yeast instead of fresh, use 1½ teaspoons (4 g). Dissolve it in the same warm water with the sugar; it may take 8 to 10 minutes to become frothy. If the mixture doesn't foam at all, your yeast may be dead — start over with fresh yeast. The water temperature is critical: too hot (above 120°F / 49°C) kills the yeast; too cold (below 95°F / 35°C) slows or stalls activation. Aim for 105–110°F (40–43°C), the temperature of a comfortable warm bath.
Step 2 — Make the Dough (10 minutes)
In a large mixing bowl, whisk together the flour and salt until evenly combined.
Make a well in the center and pour in the yeast mixture. Using a wooden spoon or your hands, gradually draw the flour into the liquid, mixing until a shaggy, sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 10 minutes, until the dough is smooth, supple, and elastic — it should spring back when gently pressed with your finger. If the dough is excessively sticky, add flour 1 tablespoon at a time; if it's dry and stiff, add water 1 teaspoon at a time. The finished dough should be soft and slightly tacky but not sticky.
Proper kneading develops the gluten network that gives coccoli their characteristic airy, chewy interior. The dough should feel alive in your hands — smooth and responsive, not tight or resistant. If you have a stand mixer, use the dough hook on medium-low speed for 6 to 7 minutes instead. Don't be tempted to add too much flour; a slightly tacky dough produces lighter, puffier coccoli.
Step 3 — First Rise (2 hours)
Lightly oil the inside of a clean bowl. Place the dough ball in the bowl, turning to coat all sides with oil. Cover tightly with plastic wrap or a clean kitchen towel.
Set the bowl in a warm, draft-free spot — on top of the refrigerator, in a turned-off oven with the light on, or near a warm stove. Let rise for 2 hours, or until the dough has doubled in volume and is pillowy to the touch.
A properly risen dough should feel airy and soft, with visible bubbles just under the surface. If your kitchen is cold (below 68°F / 20°C), the rise may take up to 3 hours. If it's very warm (above 80°F / 27°C), check at 90 minutes. The dough should roughly double — pressing a floured finger ½ inch into the dough should leave an indent that doesn't spring back.
Step 4 — Shape and Heat the Oil (10 minutes)
Turn the risen dough out onto a lightly floured surface. Gently press to deflate, then divide into 12 equal pieces (about 60 g / 2 oz each). Roll each piece into a smooth ball, then gently flatten into a disk about 2 inches (5 cm) wide and ½ inch (1 cm) thick. Place the disks on a lightly floured baking sheet, cover loosely with a kitchen towel, and let rest for 10 minutes while the oil heats.
Meanwhile, fill a deep, heavy-bottomed pot with oil to a depth of 2 inches (5 cm). Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C).
The 10-minute rest after shaping relaxes the gluten, ensuring the coccoli puff evenly rather than shrinking back into tight balls. A steady oil temperature is non-negotiable: below 325°F (160°C) and the dough absorbs oil like a sponge; above 375°F (190°C) and the outside burns before the inside cooks through. Adjust the burner between batches to stay within the 340–360°F (170–182°C) range.
Step 5 — Fry the Coccoli (6 to 8 minutes)
Working in batches of 4 to 5 pieces (do not overcrowd — the oil temperature drops dramatically), carefully slide the dough disks into the hot oil. They should sizzle immediately and rise to the surface within 10 seconds.
Fry for 3 to 4 minutes, turning once halfway through with a slotted spoon or spider skimmer, until the coccoli are puffed, deep golden brown on both sides, and sound hollow when tapped.
Use the slotted spoon to transfer the fried coccoli to a paper towel-lined plate. Let drain for no more than 30 seconds — just long enough to shed excess oil while staying hot. Keep the finished coccoli on a wire rack in a 200°F (93°C) oven while you fry the remaining batches.
The coccoli will puff dramatically in the hot oil, sometimes flipping themselves as the underside cooks. Let them do the work. They're ready when the color is a uniform deep amber-gold, not pale blond. The key to perfect coccoli is serving them immediately — within 5 minutes of emerging from the oil. Beyond that, the magical crackle fades and the interior begins to firm up. Have your prosciutto and cheese ready and at room temperature before you start frying.
Step 6 — Assemble and Serve (2 minutes)
Arrange the hot coccoli on a serving platter or divide them among individual plates. Place the prosciutto and stracchino cheese alongside.
To eat: Tear a warm coccolo open (it will release a cloud of steam). Lay a fold of prosciutto inside, smear or tuck a piece of stracchino onto the meat, and close the coccolo around the filling. Eat immediately, while the contrast between the shattering-hot shell and the cool, creamy cheese is at its peak.
The ritual of tearing and stuffing is essential to the experience. Coccoli are not finger sandwiches — they are an interactive, communal affair. The heat from the freshly fried dough gently softens the stracchino, and the prosciutto warms slightly, releasing its fragrant, salty aroma. Provide napkins — this is hands-on eating at its most elemental.
🧑🍳 Chef's Tips
- Yeast matters: Fresh yeast (lievito di birra fresco) produces the most tender, aromatic coccoli. It's available in the refrigerated section of Italian markets and many supermarkets. If using active dry yeast, use 1½ teaspoons (4 g) and proof it in the warm water with sugar for 8–10 minutes. Instant yeast (1½ tsp / 4 g) can be mixed directly into the flour but produces a slightly less nuanced flavor.
- Use 00 flour if you have it: Italian 00 flour (finely milled, low-protein) creates a more tender, delicate crumb than standard all-purpose flour. If you can't find it, unbleached all-purpose flour (not bread flour — too high in protein) is an excellent substitute.
- Water temperature is critical: The warm water should feel like a comfortable warm bath — not hot, not tepid. Use a thermometer if you have one: 105–110°F (40–43°C) is the sweet spot. Too hot kills the yeast; too cold slows the rise and produces dense coccoli.
- Don't skip the sugar: Even though this is a savory recipe, the 1 teaspoon of sugar is not about sweetness — it feeds the yeast, promotes browning, and helps the exterior develop that signature golden, crackling crust. It's a functional ingredient, not a flavoring.
- Stracchino is traditional, crescenza is a perfect substitute: Stracchino (also called stracchino di Crescenza) is a soft, mild, slightly tangy cow's milk cheese from Lombardy and Tuscany. If unavailable, substitute crescenza (almost identical), Belgian Stracchino-style cheese, or a very soft fresh mozzarella (bufala, drained and patted dry). Avoid overly sharp or aged cheeses — they compete with the delicate prosciutto.
- Fry in small batches: Overcrowding drops the oil temperature by 30–40°F (15–20°C), producing greasy, heavy coccoli that absorb oil instead of crisping. Fry 4–5 pieces at a time and let the oil return to 350°F (175°C) between batches (about 45–60 seconds).
- Serve everything at room temperature (except the coccoli): The prosciutto and stracchino should be taken out of the refrigerator 30 minutes before serving. Cold prosciutto is brittle and flavorless; cold stracchino won't soften against the warm dough. The contrast between piping-hot coccoli and cool (but not cold) cheese and meat is the point.
- Have everything ready before you start frying: Once the oil is hot, the frying happens fast, and coccoli are at their absolute peak within 5 minutes of leaving the oil. Set up your serving platter, unwrap the prosciutto, portion the cheese, and have your napkins ready before you drop the first disk of dough.
❌ Common Mistakes
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Cold water kills the rise | Yeast goes dormant below 95°F (35°C); the dough won't double and the coccoli will be dense, heavy pucks | Warm the water to 105–110°F (40–43°C) before adding yeast — test it on your wrist |
| Hot water kills the yeast | Above 120°F (49°C) the yeast dies instantly; no rise at all | Use a thermometer or test on your wrist — it should feel comfortably warm, not hot |
| Under-kneading the dough | Weak gluten means the coccoli won't puff properly in the hot oil — they stay flat and dense | Knead for the full 10 minutes until the dough is smooth, elastic, and springs back when poked |
| Skipping or rushing the rise | The dough hasn't developed enough air bubbles to create the light, airy interior | Let the dough rise the full 2 hours until doubled in volume — no shortcuts |
| Oil too hot or too cold | Too hot: burnt exterior, raw interior. Too cool: greasy, oil-logged fritters | Use a thermometer and maintain a steady 350°F (175°C); adjust the burner between batches |
| Frying too many at once | Oil temperature crashes; coccoli absorb oil and turn into greasy, heavy blobs | Fry only 4–5 pieces at a time; let the oil recover between batches |
| Serving cold coccoli | The magic is in the hot-cold contrast between the fried dough and the cool cheese — cold coccoli are just stale bread | Fry just before serving and eat within 5 minutes; keep batches warm in a 200°F (93°C) oven |
| Over-handling the dough after the rise | Deflating too aggressively removes the air pockets needed for a light texture | Gently press to deflate, shape, and let rest 10 minutes before frying |
💡 Variations
| Variation | How To |
|---|---|
| Coccoli with Speck and Brie | Replace prosciutto with 7 oz (200 g) thinly sliced speck (smoked, cured ham from Alto Adige) and use ripe brie instead of stracchino. The smoky, juniper-tinged speck and creamy, earthy brie create a more robust, Alpine-inspired filling. |
| Coccoli with Mortadella and Stracciatella | Swap the prosciutto for 7 oz (200 g) mortadella (sliced not too thin — let the pistachios show) and replace stracchino with stracciatella di bufala (the creamy, shredded interior of burrata). The mortadella's delicate spiced whisper and the stracciatella's luxurious, milky richness are a match made in heaven. |
| Vegetarian Coccoli with Grilled Vegetables and Taleggio | Skip the prosciutto. Serve coccoli with ½-inch-thick slices of grilled zucchini and eggplant (marinated in olive oil, salt, and oregano) and 7 oz (200 g) taleggio cheese (rind removed, at room temperature). The smoky, charred vegetables and pungent, washed-rind cheese are intensely satisfying. |
| Coccoli with Truffled Honey and Gorgonzola Dolce | Skip the charcuterie entirely. Serve coccoli with 7 oz (200 g) gorgonzola dolce (the sweet, creamy, blue-veined variety) and a small bowl of truffled honey for drizzling. The sweet-savory-salty combination is revelatory — a perfect aperitivo bite. |
| Spicy Calabrian Coccoli | Add ½ teaspoon of red pepper flakes to the dough along with the salt. For serving, substitute prosciutto with 7 oz (200 g) 'nduja (spreadable Calabrian spicy salami) and serve with fresh ricotta. Spread the 'nduja directly onto the torn coccolo, top with a dollop of ricotta, and close. |
| Mini Coccoli for Parties | Shape the dough into 24 smaller balls (about 1 inch / 2.5 cm each) and fry for 2–3 minutes. Serve on a platter with small bowls of prosciutto strips, torn stracchino, and a drizzle of honey — let guests build their own mini bites on toothpicks. |
| Coccoli with Pesto and Burrata | Use a classic Genovese pesto (basil, pine nuts, Parmigiano, garlic, olive oil) as the spread: tear the coccolo, spread pesto inside, add a piece of burrata, and close. The bright herbal pesto cuts through the richness of the fried dough and creamy burrata. |
❄️ Storage & Leftovers
| Method | Details |
|---|---|
| Room temperature (same day) | Unfried dough balls can be kept on a floured baking sheet, covered with plastic wrap, at room temperature for up to 2 hours before frying. |
| Refrigerator (raw dough, after first rise) | Punch down the risen dough, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature (about 1 hour) before shaping and frying. The cold fermentation actually improves flavor. |
| Freezer (shaped, raw dough) | Shape the dough into 2-inch disks, place them on a parchment-lined baking sheet (not touching), and freeze until solid (about 1 hour). Transfer to a freezer bag. Fry directly from frozen — add 45–60 seconds per batch. Do not thaw; thawed frozen dough becomes sticky and hard to handle. |
| Cooked coccoli (not recommended) | Fried coccoli lose their magic within 15 minutes. If you must, re-crisp un-filled coccoli in a 350°F (175°C) oven for 3–4 minutes — the texture will be good but not transcendent. Reheating in a microwave turns them into rubbery, sad pillows. Do not refrigerate leftover fried coccoli; they become stale and tough. |
| Prosciutto and stracchino leftovers | Wrap leftover prosciutto tightly in parchment and then plastic wrap; refrigerate for up to 3 days. Stracchino keeps in its original wrapping in the refrigerator for up to 5 days — bring to room temperature before serving again. |
🍷 Wine Pairing
| Wine | Why |
|---|---|
| Chianti Classico (Tuscany) | The canonical pairing — a medium-bodied Sangiovese with bright cherry, violet, and leather notes, plus enough acidity to cut through the fried dough and enough structure to stand up to the prosciutto. Serve at cellar temperature (60–65°F / 15–18°C). |
| Vernaccia di San Gimignano (Tuscany) | Tuscany's most famous white — crisp, mineral, and floral with a subtle almond bitterness on the finish. The acidity and freshness cleanse the palate between bites of fried dough and creamy cheese. Serve well-chilled (45–50°F / 7–10°C). |
| Morellino di Scansano (Tuscany) | A rustic, sun-drenched Sangiovese from southern Tuscany with darker fruit and earthier notes than Chianti. The slight rusticity is a perfect match for the elemental simplicity of coccoli. |
| Franciacorta Brut (Lombardy) | A method traditionnelle sparkling wine from Lombardy. The fine bubbles and brisk acidity slice through the fried richness, while the subtle brioche notes echo the yeasty dough. A festive, unexpected pairing that works brilliantly. |
| Prosecco di Valdobbiadene (Veneto) | A lighter, fruitier sparkling option — green apple, pear, and white flower notes with a gentle fizz. The low alcohol and bright acidity make it an ideal aperitivo alongside coccoli. |
| Lambrusco di Sorbara (Emilia-Romagna) | A dry, vibrant, chillable red frizzante. The raspberry-bright fruit, high acidity, and gentle sparkle are a classic pairing with cured meats and fried dough — and it's traditional across the Emilia-Tuscany border. Serve cool (55°F / 13°C). |
| Bolgheri Rosato (Tuscany) | A serious, pale-salmon rosé from the Tuscan coast — notes of wild strawberry, herbs, and a distinct saline minerality. It echoes the saltiness of the prosciutto and bridges the gap between the fried dough and the creamy cheese. |
| Chilled Negroni (Tuscan-style) | Coccoli are often served as a bar snack in Florentine cantinette, where they are paired with a Negroni (gin, Campari, sweet vermouth). The bitter, herbal, boozy complexity of the Negroni cuts through the richness and complements the saltiness of the prosciutto — a classic Florentine experience. |
🥗 Suggested Sides
- Pinzimonio (Raw Vegetable Crudité with Olive Oil) — a Tuscan classic: raw fennel, celery, carrot sticks, and radicchio, served with a small bowl of fruity extra-virgin olive oil for dipping; the clean crunch and bitter notes are the perfect foil to the rich, fried coccoli
- Insalata di Rucola e Parmigiano (Arugula and Parmesan Salad) — peppery arugula, shaved Parmigiano-Reggiano, a squeeze of lemon, and a drizzle of olive oil; the sharp, peppery greens and salty cheese cut through the fried richness
- Fettunta (Tuscan Bruschetta) — thick slices of grilled country bread rubbed with garlic and drizzled with the best olive oil you have; a simple, elemental Tuscan starter that sets the rustic tone
- Carciofi Fritti (Fried Artichokes, Jewish-Style) — crisp, golden, deeply savory fried artichoke wedges, a Roman-Jewish specialty that shares coccoli's love of hot, salty crunch
- Panzanella (Tuscan Tomato and Bread Salad) — stale bread, ripe tomatoes, cucumber, red onion, basil, and a sharp red wine vinaigrette; the cool, tangy salad is a refreshing counterpoint to the hot, fried coccoli
- Melanzane sotto Aceto (Pickled Eggplant) — sweet-and-sour eggplant strips preserved in vinegar with garlic, chili, and mint; the acidity cuts through the fried dough and the gentle heat brightens the prosciutto
📊 Nutrition (per serving, about 3 coccoli with accompaniments)
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 475 | 21 g | 28 g | 36 g | 2 g |
Nutrition information is an estimate and depends on oil absorption, specific brands of prosciutto and cheese, and the exact amount of oil retained during frying. Coccoli are a treat, not a daily staple — but they are also surprisingly balanced as a meal with their protein-rich prosciutto and cheese.
❓ FAQ
Can I make the dough a day ahead?
Yes. After the first rise (2 hours), punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. The cold fermentation develops a more complex, yeasty flavor — almost like a preferment. About 1 hour before frying, take the dough out of the refrigerator, shape it into 2-inch disks, cover, and let it come to room temperature. Fry as directed.
Can I use a bread machine or stand mixer for the dough?
Absolutely. For a stand mixer, combine the flour and salt in the bowl, add the yeast mixture, and mix with the dough hook on low speed for 2 minutes to combine, then medium-low speed for 6 to 7 minutes. The dough should pull away from the sides of the bowl and feel smooth and supple. For a bread machine, use the dough-only cycle (about 1 hour 30 minutes for kneading and first rise). Shape and proceed from Step 4.
Can I use instant yeast instead of fresh or active dry?
Yes. Use 1½ teaspoons (4 g) of instant yeast. Mix it directly with the flour — no proofing needed. The dough may rise slightly faster; check for doubling at 1 hour 30 minutes. The flavor will be slightly less nuanced than with fresh yeast, but the texture will be just as good.
What if I can't find stracchino? What's the best substitute?
Stracchino is a soft, mild, spreadable cow's milk cheese from Lombardy. The best substitute is crescenza (virtually identical), followed by fresh buffalo mozzarella (drained and torn into pieces), burrata (the creamy interior is ideal), or a very soft, fresh cow's milk cheese like Belgian Stracchino or Robiola Lombarda. Avoid aged, hard, or strongly flavored cheeses — they overpower the delicate prosciutto.
What's the best oil for frying coccoli?
A neutral oil with a high smoke point — vegetable, canola, grapeseed, or peanut oil. Peanut oil is a favorite among Italian fry cooks for its clean flavor and high smoke point (450°F / 230°C). Avoid olive oil (too flavorful, and its lower smoke point makes it prone to burning) and coconut oil (its flavor doesn't belong here).
My coccoli turned out greasy. What went wrong?
The most common cause is oil that's too cold. When the dough hits oil that's below 325°F (160°C), it doesn't form an immediate crust — instead, oil seeps into the dough, creating a greasy, heavy texture. The second cause is overcrowding the pot, which drops the oil temperature. Use a thermometer, maintain 350°F (175°C), and fry in batches of 4–5. Also, make sure you drain the coccoli on paper towels for at least 15–20 seconds per batch.
Can I bake coccoli instead of frying?
You can, but the result will be fundamentally different. Baked coccoli (brush with olive oil and bake at 425°F / 220°C for 12–15 minutes) will be bread-like, not crackling and puffed. They will still be tasty with prosciutto and cheese, but they won't have the shattering-crisp exterior and ethereal, custardy interior that make coccoli special. This is a fried recipe; the frying is non-negotiable.
Can I make coccoli gluten-free?
Yes, but the texture will be different. Use a good gluten-free all-purpose flour blend that contains xanthan gum (like King Arthur Measure for Measure or Bob's Red Mill 1-to-1). The dough will be softer and more fragile, so handle it gently and consider using a wet spatula rather than your hands for shaping. The coccoli will be slightly denser and more cake-like but still delicious. Fry as directed, but test one first — gluten-free doughs brown faster, so you may need to reduce the fry time by 30–60 seconds.
What's the ideal way to serve coccoli for a party?
Set up a coccoli bar. Fry the coccoli in batches and keep them warm in a 200°F (93°C) oven. Arrange a platter with prosciutto, stracchino, sliced mortadella, grilled vegetables, a bowl of honey, and maybe some 'nduja. Provide small plates, napkins, and let guests tear, stuff, and assemble their own combinations. The interactive, DIY format is the heart of the coccoli experience — it turns cooking into a party.
Can I use this dough to make pizza or bread?
This dough makes an excellent, tender pizza crust (par-bake at 450°F / 230°C for 8 minutes, then top and bake 10 more minutes) and a lovely, rustic focaccia (press into an oiled baking sheet, dimple, top with rosemary and salt, and bake at 400°F / 200°C for 25 minutes). The hydration is high (75%), so it's wetter than a standard bread dough, but that's what makes the coccoli so light.
🔗 Related Recipes
- Loukoumades — Greek Honey Donuts (Volume 1) — the Greek cousin of coccoli: the same yeast-risen fried dough, but sweetened with honey, pistachios, and cinnamon; a fascinating comparison in how the same technique creates entirely different dishes
- Zeppole (Italian Ricotta Fritters) (Volume 4) — the Southern Italian answer to fried dough: ricotta-based, sweeter, dusted with powdered sugar or filled with pastry cream
- Bomboloni (Italian Filled Doughnuts) (Volume 4) — yeast-risen Italian doughnuts filled with pastry cream, jam, or Nutella — coccoli's sweeter, more indulgent cousin
- Struffoli (Neapolitan Honey Balls) (Volume 4) — tiny, deep-fried dough balls drenched in honey and studded with candied fruit and sprinkles; the festive, dessert version of fried dough
- Panzanella (Tuscan Tomato and Bread Salad) (Volume 2) — the other great Tuscan bread dish, designed to use up stale bread rather than fry fresh dough; a cool, refreshing counterpart to hot coccoli
- Focaccia Genovese (Volume 2) — another yeasted, olive-oil-drenched bread from Liguria; similar dough, entirely different treatment — baked, dimpled, salted, and served at room temperature
- Piadina Romagnola (Volume 4) — the flatbread of Emilia-Romagna, cooked on a griddle rather than fried, then stuffed with squacquerone cheese and prosciutto; coccoli's flatter, more portable cousin
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Photo reference: `vol1_171.png` — A rustic wooden cutting board piled high with golden, puffed coccoli, some torn open to reveal their airy, steamy interiors, with thin folds of rich coral-pink prosciutto crudo and a mound of creamy white stracchino cheese alongside, a small bowl of extra estravergine olive oil for dipping, captured in warm Tuscan sunlight with a linen napkin, a half-full glass of Chianti Classico in a stemmed glass, and worn terracotta tiles beneath, the steam still rising from the freshly fried dough.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.