TORTELLINI WITH RICOTTA - Pasta - Speciality from Bologne
Slice the aubergines, sprinkle with sea salt and leave for about half an hour for the water to drain off. Dry, and arrange in an oiled ovenproof dish, and brown both sides in the oven. Remo ... continue
Housed in part of a monastery dating from the 11th century, the National Museum of San Matteo is a must for those eager to retrace the history of medieval art in Pisa, but also provides an int ... continue
