FLEMINGTON RACES PETER CORNWELL - AN OVERVIEW

The 72-hour rested dough will take the shape of various alternatives, through the ‘Granchio’ with its unconventional yellow tomato sauce foundation, marinated crab, chilli, garlic and broccolini into the salt flavour bomb of the ‘Boscaiola’ a rich blend of Stracciatella cheese, Nduja, speck and truffle oil.The last meeting held at Flemingto