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"Kel 12: Esiste un modo diverso di viaggiare!

Kel 12 Viaggi di Charme

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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


Cuttlefish with chard in zimino

Cuttlefish with chard in zimino



Liguria is a land divided between sea and mountains. A strip of land that produces exceptional products and receiving the gift of precious flavors from the sea. Cuttlefish with chard, cuttlefish in zimino, are one of the wonderful traditional recipes from Liguria where sea and land come together in a delicate and tasty dish. The softness of the chard wraps the smell and texture of the cuttlefish. A wonderful dish to enjoy with a slice of toasted bread and a glass of cold white wine.


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



 

Soup valpessinese Seuppa to the valpelleunentze

Soup valpessinese Seuppa to the valpelleunentze



Traditional soup of Valpelline valley where this dish was born and from which it takes its name. It is prepared by alternating layers of black bread to savoy cabbage with beef and the inevitable fontina cheese.


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



 

Fried small Mediterranean fish (frittura di paranza)

Fried small Mediterranean fish (frittura di paranza)



Fish of small size floured and fried in boiling oil


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



 

Rustic pie of chard for celiacs

Rustic pie of chard for celiacs



This rustic pie chard is a classic rustic pie stuffed with chard but that can be enjoyed by all those who are intolerant to gluten.


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



 

Pasticciotti of Galatina

Pasticciotti of Galatina



Pasticcio of  shortcrust pastry and custard... to be eaten still warm!!


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



 

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