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Story summary
- The article describes tortino alla fiorentina as a layered potato and aubergine dish.
- It emphasizes cooking vegetables properly to improve flavor.
- The dish can be served warm or at room temperature and is inspired by Anna Gosetti Della Salda's work on regional Italian cuisine.
- Preparation involves frying the potatoes and aubergine, mixing with eggs, milk, and cheese, and baking until set in a nonstick frying pan or a baking dish.
