If veal liver impresses you, I will not be able to convince you, I already know: this is not my intention. But if you want to give it a chance, this is the right recipe.
I'm Lidia, I live in in a small village in the province of Vicenza, in the countryside and in the typical fog which surrounds people and houses in Veneto. If you wish, here I will tell you all about my project .
I've known Roberta for quite a while now, since her world was certainly not smelling of butter and flour. His passion for cooking has its roots a long time ago, because, as for many of us passionate, it was his favorite place, the one in which his grandmother used to prepare sbatutin, the hand-beaten egg, in a glass, with a dash of coffee secretly added.
If I try to smell the air intensely, like cats do, I can smell Olde's perfume from my house. I discovered the presence of this sweet and savoury biscuit workshop since I lived in Longare, a small town that still allows you to live in the quiet of the countryside with all the convenience of being close to the center of Vicenza.
I received an invitation to participate on Thursday, July 5, to a preview of a wonderful initiative that sees our Lake Garda and the wine that is produced on its shores as protagonist.
I worked a lot on this article, because talking about your own city always makes you to be a bit lengthy and forced to talk about the beauties, noticing the flaws with difficult.
