TAKE A LOOK !

It' s Carnival time and the aroma of "bugie",  a sort of thin and crispy biscuits, is in the air...

Are you feeling peckish?! Let s try the following recipe and leave your opinion, will you?

Bugie (frappe) Quite morish indeed...

240 grams of flour, 2 eggs, a pinch of  salt, 20 grams of sugar, 20 grams of butter (room temperature), 1 tablespoon of  Marsala wine

if you like you may add  a dash of zest or vanille and a pinch of baking powder

additional drops of water to moisten if needed

Preparation

In a large bowl mix all the ingredients. The dough will be dry but if it is too dry you may add some water (a little). Allow the dough to rest at least 10 minutes. Break off 1/4 of the dough and roll thinly (1/4 of inch thickness or less).Using a ravioli cutter or pizza cutter, cut into strips about one inch wide and 4-6 inches long. In a large frying pan, heat your oil until sizzling. Fry your bugie, turn until strips are lightly brown. Drain on paper towels. Cool a bit and then sift powdered sugar over it. That s all...Easy to make easy to eat !! 

WAITING FOR YOU....

HOW TO GET HERE....

By motorway. Autostrada A12 Genova-Livorno, exit Rapallo.

By road. From Genoa SS n 1 Aurelia direction Pisa (east); from Rapallo SS n 227 direction Portofino.

By train. Rail line FS Genova-la Spezia. Plenty of trains both long distance and local. (Landing at Cristoforo Colombo Airport you can catch a bus from airport to Principe station then a half hour to Santa Margherita by train ). It's easy and a very pleasant journey along the coast.

By plane. Nearest airport Cristoforo Colombo, Genova, which can be reached by motorway: from toll exit Genova Aeroporto (about 35 Km from Santa Margherita) take autostrada A10 direction east, then the A12 until exit Rapallo or by taxi.

Where to park. There are pay car parks for visitors. Charges vary based on season and length of stay.