5-minute timer
05:00
Step 3 of 5
The burnt, cooled crust is crumbled into a fine powder of ash, then sifted to remove the large pieces; this is the word "cenere" that gives the dish its smoky flavor.
5-minute timer
05:00
Step 3 of 5
The burnt, cooled crust is crumbled into a fine powder of ash, then sifted to remove the large pieces; this is the word "cenere" that gives the dish its smoky flavor.