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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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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


Vol au vent of Val d Aosta

Vol au vent of Val d Aosta



Small vol-au-vent of puff pastry stuffed with fontina cheese sauce which is the most popular cheese in the Val d'Aosta


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



 

Gorgonzola Mousse with walnuts and wine gele

Gorgonzola Mousse with walnuts and wine gele



Soft mousse of Gorgonzola, mascarpone and whipped cream, served with walnuts and wildflower honey and gelé of wine


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



 

Blancmange or Biancomangiare

Blancmange or Biancomangiare



The blancmange has the consistency of impalpable mist and the taste of a dream upon waking. The intense fragrance of almonds and their aroma that still remains on the palate make the blancmange of the most extraordinary traditional desserts of Sicilian pastry.


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



 

Palermitan cutlet

Palermitan cutlet



Cutlet. Just the name makes your mouth watering! Who does not like the crunchiness Of the cutlet? This is the Palermitan cutlet, whose breading is enhanced by the pecorino cheese and garlic that with their flavor and aroma transform a simple slice of meat in a triumph of goodness!


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



 

Focaccia of Puglia

Focaccia of Puglia



Traditional bakery product of Puglia region of southern Italy, very soft, very famous all over the country, made with durum wheat semolina and boiled potatoes and topped with cherry tomatoes and oregano


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



 

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