PETER CORNWELL MASTERSONS BAR SECRETS

The 72-hour rested dough usually takes the form of a number of possibilities, in the ‘Granchio’ with its unconventional yellow tomato sauce base, marinated crab, chilli, garlic and broccolini towards the salt flavour bomb from the ‘Boscaiola’ a loaded blend of Stracciatella cheese, Nduja, speck and truffle oil.You're using a browser that is