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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


Cuttlefish salad with olive oil and lemon

Cuttlefish salad with olive oil and lemon



Fresh salad of cuttlefish seasoned simply with olive oil 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:



 

Frollini biscuits with lemon cream and ginger

Frollini biscuits with lemon cream and ginger



Anna's Dolcetti, fragrant shortbread biscuits flavored with ginger and fragrant lemon cream.


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



 

Pasta with pesto

Pasta with pesto



With just a few ingredients in a few minutes, you can prepare one of the most popular sauces of Italian gastronomic tradition ... the Genoese pesto. For a good pesto ingredients and their qualities are fundamentals. To be an authentic Genoese pesto you should use the basil from Pra, extra virgin olive oil from Liguria, the Italian pine nuts, pecorino Fiore Sardo, Parmigiano Reggiano, the Vessalico garlic and coarse sea salt.


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



 

Pasta with Sicilian pesto

Pasta with Sicilian pesto



With just a few ingredients in a few minutes, you can prepare a seasoning fresh, light and fragrant and not just for pasta. The Sicilian pesto is also great eaten on small toasted bread or as a filling for puff pastry spirals.


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



 

Pasta with breadcrumbs (from Sicily)

Pasta with breadcrumbs (from Sicily)



Why throw away a piece of hard bread old now? Just scratch it, toast it on the dough and sprinkle garlic, olive oil and anchovies. This is the pasta with the bread, a recipe created by the genius of the Sicilians. Pasta with breadcrumbs fast enough to do what has been quick to eat it .... delicious!


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



 

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