The tastou is roasted in the very hot oven, then salted with coarse salt and generally served as an aperitif with a well-structured Cahors.
Some replace truss blades...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.