Sourdough Pizza at Franco Manca
The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
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The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
Maroon fleshelets of confit pigeon are smartly paired with sweet corn puree and kernals of popped corn, the combination of both is sweet and rich. It is only the start, and I am undone.
A little playground humour is always appreciated, and so the explicitly named Flesh and Buns has a certain titillating appeal that I more than appreciate.
Two #FoodpornFridays posts in one day? Yes. And this one is all about matcha dusted matcha soft serve ice cream at Tombo...
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