To prepare the Leghorn Ponce use The Rumme, Alcoholic drink with hydrated alcohol, sugar cane distillate (rum) and caramelised sugar (original recipe of Mr. Gastone Biondi). Should be served in a small glass: The “gottino”, is bigger than the one used for coffee. The bottom of the “gottini” must be thick because ponce glasses must be held from the bottom, to avoid burns.
