150 g of type 00 flour,
1 litre of olive oil,
The sole, sogliola in Italian language, has been for many of us the first contact with fish: its lean and protein-rich meat is in fact particularly suitable for children. It is a fish living in the deep seabed, with the eyes on the side where the skin is brown-greenish. The white part instead is the one that normally rests on the bottom.