Find a recipe |
A friend of ours
eBook della cucina di Sezze, scaricalo gratis!
carciofi, visciole e dintorni
Free download... now ... in English!
I tell you an Italian recipe creates events and special menus ... please follow us
Login: |
Last comments
taste this recipe
an abomination...
taste this recipe
Savor our culinary tales
- All Italian courses
- to begin... an appetizer
- the italian first course
- all main courses of I tell you an Italian recipe
- ...something else as side course?
- a good dessert
- Cheese
- Fruit and something tasty
- Focaccia Genovese
A friend of ours
A recipe is a social story
follow us on twitter
Click 'I like' on FB and invite your friends
Follow us on Pinterest
Google Plus
|
If you can't find any recipe you might want to try in another language:
|
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.
Stiamo migliorando ancora...
Stiamo preparando il nuovo sito di
The latest recipes told
Cuttlefish with chard in zimino
Liguria is a land divided between sea and mountains. A strip of land that produces exceptional products and receiving the gift of precious flavors from the sea. Cuttlefish with chard, cuttlefish in zimino, are one of the wonderful traditional recipes from Liguria where sea and land come together in a delicate and tasty dish. The softness of the chard wraps the smell and texture of the cuttlefish. A wonderful dish to enjoy with a slice of toasted bread and a glass of cold white wine.
This course is: Main Course , is a typical course made in: LIGURIA
Difficult to prepare: EASY
The time to prepare this course is:
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)
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
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:
Pasticciotti of Galatina
Pasticcio of shortcrust pastry and custard... to be eaten still warm!!
This course is: Dessert , is a typical course made in: PUGLIA
Difficult to prepare: MEDIUM
The time to prepare this course is:
Indietro [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] Avanti
