Prepared by Sabina (and her colleagues) in her artisan workshop in Arezzo, they’re crunchy, slightly spicy and delicious to nibble on any occasion… as an appetizer with cold cuts and pecorino, in broth or soup, as crostini with various sauces (Poverella, Carciofina, Peperotta, 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.