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Last comments

30/05/2014 - Marco Fabio Dei Genovesi   Wrote:
Assolutamente! E' un ottimo digestivo!...
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30/05/2014 - Gabriella Baldi   Wrote:
mi piace...
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30/05/2014 - Gabriella Baldi   Wrote:
ottimo per digerire...
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30/05/2014 - Marco Fabio Dei Genovesi   Wrote:
Grazie Gabriella, provalo e fammi sapere se è piac...
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13/05/2014 - Marco Fabio Dei Genovesi   Wrote:
Gracias Sonsoles! Espero que lo consigas. Dime si ...
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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


Orecchiette (little ears)  from Puglia

Orecchiette (little ears)  from Puglia



Pasta of durum wheat semolina handmade typical of Puglia (region of southern Italy)


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



 

Taralli of Puglia

Taralli of Puglia



Delicious crispy and tasty donuts, ideal for aperitifs and snacks directly from Puglia (region of southern Italy)


This course is: Antipasto , is a typical course made in: PUGLIA
Difficult to prepare: FACILE
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:



 

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