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"Kel 12: Esiste un modo diverso di viaggiare!

Kel 12 Viaggi di Charme

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carciofi, visciole e dintorni

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Last comments

02/08/2015 - Rikma   Wrote:
Thank you for the recipe and for the information. ...
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08/02/2015 - Manuela   Wrote:
Fatte per la prima volta da buona veneta mi ciment...
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15/12/2014 - riccardo   Wrote:
Il piatto romano più buono!!!! SPAGHETTI ALLA CARB...
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22/10/2014 - loredana   Wrote:
provati alla pasticceria ''obama'' un viaggio i...
taste this recipe
22/10/2014 - loredana   Wrote:
provati alla pasticceria ''obama'' un viaggio i...
taste this recipe

 



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Because a recipe is not just a matter of ingredients and procedures that allow you to enjoy new tastes. It is not just a way to transform raw materials into outstanding delicacies...A recipe is also a set of emotions, sometimes linked to memories and people from your past or your present. Each recipe is an emotion that explodes mighty each time we prepare it and taste it. Different each time, and each time more intense.

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Fried codfish alla Milanese

Fried codfish alla Milanese



Fried cod alla milanese ... morsels with a soft heart and enclosed in a crispy crust and delicately scented with butter.


This course is: Main Course , is a typical course made in: LOMBARDIA
Difficult to prepare: EASY
The time to prepare this course is:



 

Carbonada or Carbonade valdotèn

Carbonada or Carbonade valdotèn



Beef cooked in a sauce along with red wine, black as coal


This course is: Main Course , is a typical course made in: VALLE D'AOSTA
Difficult to prepare: MEDIUM
The time to prepare this course is:



 

Christmas s shortcrust of rice for celiacs

Christmas s shortcrust of rice for celiacs



A sweet suitable for celiacs where the short pastry made with rice flour embraces a filling of dried fruit, candied fruit and apples.


This course is: Dolce , is a typical course made in: ITALIA
Difficult to prepare: MEDIO
The time to prepare this course is:



 

Panettone or Pan de Toni

Panettone or Pan de Toni



Panettone is the gastronomic symbol of Christmas in Italy, prepared according to the traditional recipe of the artisans of Milan it appears in all tables all over Italy


This course is: Dolce , is a typical course made in: LOMBARDIA
Difficult to prepare: DIFFICILE
The time to prepare this course is:



 

Chestnut dumplings alla bava

Chestnut dumplings alla bava



Soft and firm at the same time, the dumplings with potato and chestnut flour are also suitable for coeliacs. With coverage of melted fontina cheese, creates the "bava" (slime) effect.


This course is: Primo , is a typical course made in: VALLE D'AOSTA
Difficult to prepare: MEDIO
The time to prepare this course is:



 

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