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Last comments

30/05/2014 - Marco Fabio Dei Genovesi   Wrote:
Assolutamente! E' un ottimo digestivo!...
taste this recipe
30/05/2014 - Gabriella Baldi   Wrote:
mi piace...
taste this recipe
30/05/2014 - Gabriella Baldi   Wrote:
ottimo per digerire...
taste this recipe
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


Croutons of Pont-Saint-Martin

Croutons of Pont-Saint-Martin



Slices of Val d'Aosta black bread that are toasted and covered with ham, sauce made with mushrooms and fontina


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



 

Yellow chicken with curry

Yellow chicken with curry



Chicken yellow with curry .... in less than an hour a shy Thigh chicken turns into a tasty fresh and slightly exotic delicacy. The freshness of the lemon is combined with the scent of curry in the Middle East. Yellow chicken with curry ... a fast way to put on the table, not the usual chicken!


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



 

Vol au vent of Val d Aosta

Vol au vent of Val d Aosta



Small vol-au-vent of puff pastry stuffed with fontina cheese sauce which is the most popular cheese in the Val d'Aosta


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



 

Blancmange or Biancomangiare

Blancmange or Biancomangiare



The blancmange has the consistency of impalpable mist and the taste of a dream upon waking. The intense fragrance of almonds and their aroma that still remains on the palate make the blancmange of the most extraordinary traditional desserts of Sicilian pastry.


This course is: Dolce , is a typical course made in: SICILIA
Difficult to prepare: FACILE
The time to prepare this course is:



 

Palermitan cutlet

Palermitan cutlet



Cutlet. Just the name makes your mouth watering! Who does not like the crunchiness Of the cutlet? This is the Palermitan cutlet, whose breading is enhanced by the pecorino cheese and garlic that with their flavor and aroma transform a simple slice of meat in a triumph of goodness!


This course is: Secondo , is a typical course made in: SICILIA
Difficult to prepare: FACILE
The time to prepare this course is:



 

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