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Mountain-style soup

in a crust

1. Sautè the onion, with the garlic and oil, and then add the sliced Porcini mushrooms and the diced potato.

2. Cover with 2 litres of water, season with salt and pepper and then leave to cook

3. Soak the barley in cold water for about 1 hour, and then drain and cook with the soup.

4. Leave to cool and pour into small casserole dishes. Cover with rounds of shortcrust pasty brushed with egg.

5. Cook in the oven for 10 minutes.

Recommended wine:

Le Bastìe Bianco