WebApr 7, 2024 · 616. Oh boy, do I have deliciousness to share with you today! Rosette al Forno are baked pasta roses filled with ham, cheese, and béchamel, then topped with Parmigiano Reggiano cheese. Originally from Modena, Rosette al Forno are pretty, scrumptious, and have plenty of crusty bits on top for everyone. My version of the dish varies slightly from … WebThis dish was produced by the Fontana Family Workshop, a renowned maiolica workshop in Urbino during the second half of the sixteenth century. For more by the Fontana family workshop, click on the name in the creator field; for more on ‘istoriato’ wares, see 48.1487; for ‘maiolica’ in general, see 48.1336. Inscription

Creamy Fontina Pasta Julie Blanner

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