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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


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:



 

Focaccia of Puglia

Focaccia of Puglia



Traditional bakery product of Puglia region of southern Italy, very soft, very famous all over the country, made with durum wheat semolina and boiled potatoes and topped with cherry tomatoes and oregano


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



 

Lacchene with beans

Lacchene with beans



Traditional peasant dish of Sezze, authentic expression of quality cuisine with simple ingredients, but wholesome and delicious


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



 

Bean soup of Sezze

Bean soup of Sezze



The bean soup, excellence of the gastronomo of Sezze, prepared exactly as the tradition says...


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



 

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