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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

15/06/2016 - Anna   Wrote:
D'orata?...
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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...
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ti racconto una ricetta

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Libreria Pagina 272 Roma, via salaria, 272

 

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Emotions, flavors, feelings and memories...

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.

The latest recipes told


Focaccia Genovese (fugassa)

Focaccia Genovese (fugassa)



The focaccia, or 'a fugasssa, which has been assigned the role of Ambassador of Liguria, is one of Foodstuffs (PAT) of this region. Only the one with the Seal Focaccia Genovese is authentic. The Ligurians eat it right in the morning at breakfast by dipping it in the cappuccino, but it is also suitable as a snack and appetizer, is also an excellent substitute for bread.


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



 

Semifreddo with ricotta cheese

Semifreddo with ricotta cheese



The ricotta is an ingredient widely used in regional Italian cuisine. In semifreddo it is sweet and delicate. Combined with the egg yolks and sugar and then cooled it turns into a thick cream and frozen that satisfies the palate of the most gluttonous. The ricotta cheese semifreddo is a sweet, easy, simple and fast.


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



 

Tuscan dumplings with spinach and ricotta  (the gnudi)

Tuscan dumplings with spinach and ricotta (the gnudi)



The magic, the beauty, the history of Tuscany can be found in these wonderful, simple, tasty gnocchetti with spinach and ricotta cheese, the gnudi. A dish created in the countryside. Depriving the ravioli from the too expensive sheet of pasta, it has been recovered its filling made of poor food but exceptionally rich in taste and healthiness. The gnudi are tasty and easy to prepare. A first course which will be also eaten by the children.


This course is: Primo , is a typical course made in: TOSCANA
Difficult to prepare: FACILE
The time to prepare this course is:



 

Croutons of Pont-Saint-Martin

Croutons of Pont-Saint-Martin



Slices of Val d'Aosta black bread that are toasted and covered with ham, sauce made with mushrooms and fontina


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



 

Yellow chicken with curry

Yellow chicken with curry



Chicken yellow with curry .... in less than an hour a shy Thigh chicken turns into a tasty fresh and slightly exotic delicacy. The freshness of the lemon is combined with the scent of curry in the Middle East. Yellow chicken with curry ... a fast way to put on the table, not the usual chicken!


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



 

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