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Black salt biscuits



180 g of flour
150 g goat's semi-cool, preferred no rind, hard, otherwise cool spreadable
60 g butter
1 egg yolk
1 teaspoon dried thyme
2 tablespoons Black Sea salt of Molokai island
ground black pepper

In a small bowl mix the egg yolk, the caprino, a sprinkling of pepper, thyme and butter.
Work around until you get a smooth cream.
Pour 150 g of flour on a plate and put in half the cream that you just prepared.
Knead until you have a consistency like shortbread; If necessary you can add flour again.
Once the dough wrap everything in plastic wrap and keep in a cool place for 1 hour.
Roll out the dough, then that should be the thickness of about 1 cm, Black Sea salt by deploying of Molokai island.
Press lightly with your hands so that the salt dough cling to and eventually cut out cookies with a knife.
Arrange the cookies on parchment paper, on a baking sheet.
Bake at 180° for about 15 minutes or until it will be golden.
Let them cool down and enjoy your meal!