Hazelnut Breading Lamb Ribs Piedmontese-Style
The Italian region of Piedmont is famous for its delicious hazelnut cultivar, the ‘Tonda Gentile del Piemonte’: these hazelnuts are so appreciated all over the world that they constantly rank…
The Italian region of Piedmont is famous for its delicious hazelnut cultivar, the ‘Tonda Gentile del Piemonte’: these hazelnuts are so appreciated all over the world that they constantly rank…
Fegato alla Veneziana is one of the most typical recipes of Venetian cuisine and in particular, as its name suggests, of the city of Venice.Tradition in this recipe calls for…
From the island of Sardinia comes this stewed rabbit packed with Mediterranean flavours and aromas.Basically, it is a stewed rabbit soaked in water and wine vinegar for several hours, sometimes…
Olive all’Ascolana, stuffed fried green olives, a typical recipe from the region Le Marche, Central Italy, in particular from the town of Ascoli Piceno from which they take the name…
Arrosticini Abruzzesi, aka ‘Rustelle’ in the Abruzzese dialect, are small roasted chunks of sheep meat or mutton or lamb slipped into a skinny skewer, and is a second course of…
