If you follow us on Facebook, surely you have seen that we have prepared a menu for Mother’s Day. Starting today and for the next four days, we will propose the courses that have made it. I apologize right now for the quality of the photos and the lack of…
I do not like to publish recipes just to put something on the net. Everything I prepare follows a precise procedure. I leave from an ingredient or an idea that inspires me, I think of the combinations, then I prepare the recipe and let my wife give me the OK….
Dear friends, we have a little ‘ fugitive, it is true, but between birthdays and weddings at home we spent very little time and we could not prepare Niente…ci remake immediately with a starter as fresh as tasty. We will prepare it in the blink of an eye as there…
Often you can not eat in the traditional way, especially in the office and then you opt for the consumption of a panino…ma why give up the taste? A sandwich can still be a rich meal of taste that blends sweet and savory and different textures to perfection. In A…
Today we will prepare a fish universally used. Normally we are accustomed to prepare it breaded, boiled or in batter but today we will try to give it a new, richer and more complete taste. A simple preparation that takes a few minutes and that will allow you to not…
Finger foods are always fashionable but often require complicated preparations. Today we will make a finger of good looks but zero difficulty that allows you to look good even in case of a simple aperitif among friends. Ingredients for 4 people: 1 Packet of smoked salmon 1 pack of spreadable…
Can a seafood dish be fresh and summer like an ice cream? The answer is you obviously… try this carpaccio accompanied by this sauce with fresh taste, it will be a dish that will surprise you! Ingredients for 4 people: 400 grams of swordfish carpaccio 1 bunch of parsley…
It’s time for His Majesty’s flesh. How not to value the taste of this noble food except with the cooking on the plate? Today I propose a dish that is born as a fillet, but which I replaced with a cut of meat called “hat of the priest”. It is…