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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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eBook cucina tipica di Sezze Romanao: 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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I tell you an Italian recipe


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


Tortoli of Sezze

Tortoli of Sezze



Sweet loaves of leavened dough of Sezze, typically in Easter. They are not particularly sweet, in fact there are those who eat them like bread with deli meats.


This course is: No , is a typical course made in: LAZIO
Difficult to prepare: FACILE
The time to prepare this course is:



 

Loaves of the Saviour

Loaves of the Saviour



The loaves of the Saviour are a typical sweet of confectionery tradition of Sezze. Made with simple ingredients, they are loaves sweet and slightly fragrant of lemon.


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



 

Sezze artichokes in Roman style

Sezze artichokes in Roman style



The artichoke of Sezze, prince of vegetables, prepared according to the classic recipe for artichokes “alla Romana”


This course is: No , is a typical course made in: LAZIO
Difficult to prepare: FACILE
The time to prepare this course is:



 

Fagottini (little bundles) with ricotta cheese, salmon, lemon and mint

Fagottini (little bundles) with ricotta cheese, salmon, lemon and mint



Fagottini with ricotta cheese, salmon, lemon and mint are a fresh, flavorful and tasty idea to start a dinner on a warm summer evening. Easy to prepare these Fagottini invite guests to smile with their lightweight but strong taste and the freshness of lemon and mint. Great when accompanied with a fresh salad and a dry white wine served cold.


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



 

Friselle of Salento

Friselle of Salento



Traditional food product of Apulia, is a type of biscuit of bread dough made with durum wheat semolina of Salento, the frisella is eaten soaked in water and covered with fresh tomatoes with plenty of extra virgin olive oil and oregano


This course is: No , is a typical course made in: PUGLIA
Difficult to prepare: FACILE
The time to prepare this course is:



 

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