The taste of figs, what an oddity. That fleshy and sweet pulp that looks like threads, to bite into. With bitter rocket and juicy mozzarella they fit perfectly.
If you have received my summer newsletter with the recipe book on summer vegetables, you know that to talk to you about the aubergine, Valentina and I have chosen, by chance, two recipes without doses.
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.
