Recipe

Casa Porciatti

(Radda in Chianti, Siena)

Rosetta roll with Gran Biscotto, pecorino cream and caramelised onions

Preparation time: 10 minuti
Serves 1

Ingredients:

  • 1 rosetta roll
  • 2 tablespoons of Tuscan pecorino cream
  • 1 tablespoon of caramelised onion
  • 2 slices of Gran Biscotto Rovagnati

Instructions:

  1. Cut open the rosetta and spread the warm pecorino cream on one half.
  2. Next, place the caramelised onion on top of the cream.
  3. Complete the sandwich with Gran Biscotto Rovagnati and enjoy!

In Tuscany with Lello Panello and Sara Innocenti

We stop at Casa Porciatti (Radda in Chianti, Siena) to enjoy a Tuscan Rosetta bread roll with Gran Biscotto Rovagnati, pecorino cream and caramelised onions. Enjoy!

Discover more recipes

Homemade roman bread roll with Gran Biscotto, pecorino romano cheese cream, fried roman globe artichokes, roman calamint and black pepper

Ciabatta con Gran Biscotto, crema di bufala al limone, provolone del monaco, melanzane a funghetto e rucola

Pane sciapo (unsalted bread) with Gran Biscotto, cream of Norcia lentils, truffle sauce and Pecorino PDO cheese

Michetta with Gran Biscotto, Violina Butternut Squash Chips, Sweet Gorgonzola Cream, and Sautéed Spinach

Ciabatta croccante con Gran Biscotto, crema di radicchio trevigiano, pomodorini al forno con erbe e Asiago DOP

Pane de L’Ora roll with Gran Biscotto, broccoli cream and olive paté

Rosetta roll with Gran Biscotto, pecorino cream and caramelised onions

Tigella flatbread with Gran Biscotto, mixed pickles and salsa verde

Scroll to Top