Agnese Gigliotti, class of '96, is a young promise of Calabrian cuisine. He defeated all the competitors in the competition by winning the television program "Cuochi d'Italia" conducted ...
Sardinian tiricche or tilicas with cooked must Ornella Pasquariello Tiricche or tiliccas are traditional Sardinian sweets that were prepared to celebrate the moments ...
Pandoro Giorilli Antonella Audino The traditional Pandoro Double kneading by master Giorilli Time of realization: 24 hours between leavening and preparation Degree of difficulty ...
Fragrant, elegant, persuasive, Verdicchio is born in the Marche between the breath of the sea and the breeze of the hill. Always considered among the best whites ...
Stroncatura similar to the norm with almond "conza" Ingredients for 4 people Pasta 320 g of Fettucce, struncatura or other 300 g of aubergines 300 g ...