Tim Cheesebrough
flipped into Rome
Why Rome is the world's coolest place to eat right now

Why Rome is the world's coolest place to eat right now

The Telegraph - By Sherelle Jacobs

"Gabriele’s secret ingredient is time." Jess explained to me as I licked my oily, flour-dusted fingers. "He leaves the dough to rest for four days before using it. End product: a pizza impossibly fluffy and light.” "More than I can say for my stomach," I burp-muttered with a half-chewed slice in my …

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