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“The dolce itself, after so much rich food, was to be a straightforward one---the ricotta, with honey and a sprinkling of cinnamon, and a glass of vin santo, sweet white wine, into which would be dipped tozzetti, handmade hazelnut biscotti.” — Anthony Capella
The dolce itself, after so much rich food, was to be a straightforward one---the ricotta, with honey and a sprinkling of cinnamon, and a glass of vin santo, sweet white wine, into which would be dipped tozzetti, handmade hazelnut biscotti.