oblomov, 13 days ago @drgroftehauge @mcc I think the bignè is cooked in the oven. In Sicily we have the “castagnole” («little chestnuts») that are similar, but deep-fried, something like this:
@drgroftehauge @mcc I think the bignè is cooked in the oven. In Sicily we have the “castagnole” («little chestnuts») that are similar, but deep-fried, something like this: