Two perfectly poached eggs from Paolo Parisi.
Toast soldiers made from left over pizza from my class at Tricolore Monti with Gabriele Bonci. Enkir flour courtesy of Mulino Marino.
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that is a mothers day breakfast my way love it
elizabeth, hi this is michael krikorian, nancy silvertons boyfriend , we are in umbria and i stumbled acrosss your perfect breakfast thing cuzz i was intrested in geting some paolo parisis eggs. do you know where i can get them? or is it worth going to his farm, if it is even open to the public.. anyway i hopeyou and your husband are doing swell mk
Hi Michael! Was just emailing Margy.
I definitely know where to get the eggs in Rome, but not sure about Umbria. But you can go to his web site and I’m sure theres a contact number. I’ve never been to his farm, but I’m sure Nancy would love seeing his new oven he invented. Very cool.
We are heading up to Todi next week, so hope you guys can come for lunch? Can you send me your direct email: [email protected]
x,e