August 19, 2016
One of Alberto Sangiorgio's specialties is his recipe for dog biscuits. The dough is rolled out, stamped into dog bone shape, pricked with a roller, baked and left two days to dry. He says it took him 7 years to perfect his recipe. "It is a big seller."
Comments
Use the comment form below to begin a discussion about this content.
Sign in to comment
Or login with:
OpenID