Roused with essence

24 July 2012

cerignola olives with garlic, lemon and thyme

tomato and garlic rubbed toasts with anchovy and olive oil

fried zucchini with vinegar and mint

Eden’s lettuces

red pepper soup with yogurt and chives

“shortcake-style” peach cobbler with buckwheat biscuits, raspberries and whipped cream

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