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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.
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The latest recipes told
Fried codfish alla Milanese
Fried cod alla milanese ... morsels with a soft heart and enclosed in a crispy crust and delicately scented with butter.
This course is: Main Course , is a typical course made in: LOMBARDIA
Difficult to prepare: EASY
The time to prepare this course is:
Carbonada or Carbonade valdotèn
Beef cooked in a sauce along with red wine, black as coal
This course is: Main Course , is a typical course made in: VALLE D'AOSTA
Difficult to prepare: MEDIUM
The time to prepare this course is:
Christmas s shortcrust of rice for celiacs
A sweet suitable for celiacs where the short pastry made with rice flour embraces a filling of dried fruit, candied fruit and apples.
This course is: Dolce , is a typical course made in: ITALIA
Difficult to prepare: MEDIO
The time to prepare this course is:
Panettone or Pan de Toni
Panettone is the gastronomic symbol of Christmas in Italy, prepared according to the traditional recipe of the artisans of Milan it appears in all tables all over Italy
This course is: Dolce , is a typical course made in: LOMBARDIA
Difficult to prepare: DIFFICILE
The time to prepare this course is:
Chestnut dumplings alla bava
Soft and firm at the same time, the dumplings with potato and chestnut flour are also suitable for coeliacs. With coverage of melted fontina cheese, creates the "bava" (slime) effect.
This course is: Primo , is a typical course made in: VALLE D'AOSTA
Difficult to prepare: MEDIO
The time to prepare this course is:
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