Prepared by Sabina (Antonio Lo Franco’s wife, who is coeliac) in her artisan workshop, they’re crunchy, slightly spicy and delicious to nibble on any occasion, with cold cuts and pecorino, in broth or soup, as “crostini” topped with sauces such as La Poverella, Carciofina, Peperotta or Salsa Nera…
Ingredients: Corn starch, Rice flour, Sorghum flour, Cornmeal, White wine, Extra virgin olive oil, Brewer’s yeast, Thickener (Guar gum), Rosemary, Hot chilli pepper.