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Pesche di Prato, brioches soaked in alchermes and filled with custard || Juls’ Kitchen is Giulia Scarpaleggia's awarded foodblog. She also teaches tuscan cooking classes. The kitchen is located in a traditional country house in the heart of the Tuscan countryside, between Siena and Florence. Discover more: http://en.julskitchen.com/tuscan-cooking-classes
Crispy edges, soft centers; extra-crispy French fries baked not fried – so you can feel good about eating them! When it comes to French fries, the single most important thing is the crispiness factor. We all know what typically makes the fries so crispy is the fact that they take a nice long, deep s..