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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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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


Chicken fricassee

Chicken fricassee



Morsels of chicken with cream, egg yolk and lemon.


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



 

Anchovy pie in my way

Anchovy pie in my way



The simplicity of the ingredients is the richness of the anchovy pie. The marine flavor of anchovies is tempered and enhanced by the freshness of lemon. The toasted almonds give the anchovy pie a crispy note that balances the softness of the other ingredients.


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



 

Carbonara (Spaghetti alla Carbonara)

Carbonara (Spaghetti alla Carbonara)



The pasta alla carbonara is a typical Roman dish, but more generally of Lazio. Its origins are uncertain, and there are several theories that explain the origin of the name of Carbonara and the use of its ingredients (eggs, guanciale, black pepper).


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



 

Pettole

Pettole



Pettole are pancakes of leavened dough typical of the culinary tradition of the cuisine of Puglia, Campania and Basilicata. Depending on the geographical area pettole take slightly different names: pittule in Lecce, p'ttuli near Brindisi, scorpelle in San Severo (Foggia), pett'l in Matera, pettule in Potentino and in Irpinia they are called zeppole. That of the pettole is a simple recipe, but very tasty, especially proposed in the tables of Puglia during the holiday season.


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



 

Tartlets with dried fruit orange flavored

Tartlets with dried fruit orange flavored



A heart of pine nuts, almonds, hazelnuts, walnuts and pistachios blended from the pulp of the oranges, plums and fragrant is protected by an enclosure of fragrant pastry.


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



 

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