Elle est séchée avec du sel et du poivre jusqu’à ce que se forme sa croûte typique à l’extérieur, foncée et ferme. L’intérieur conserve un cœur de tendreté à la saveur très intense. Une touche de saveur essentielle à de nombreux mets de la cuisine toscane, l’ingrédient roi des pâtes à la Carbonara.
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