Would you like to strangle a priest?
The Venetian rice and peas
How to cook an authentic Italian Parmigiana?
Vincisgrassi, the real recipe
[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] The history of risotto alla Milanese
The history and the recipe of the Neapolitan pizza
In Umbria for Italian extra virgin olive oil tasting.
It is the cold emerald green basil sauce we Ligurians consider as almost holy.
A pleasure for your nose, a pleasure for your mouth.
Leave space in your stomach and try one of these Easter desserts.