Extra virgin olive oil,
PROCEDURE: the herring is papered with the straw-colored paper and placed under the ashes with the embers on it. A few minutes and it’s ready. Remove the paper, which is not burnt, remove the central bone and you can eat seasoned with olive oil, vinegar and pepper. It is very suitable with boiled beans in oil.
Recipe to combine with a bottle of Rosso di Montalcino Beatesca.