Braised Beef Agnolotti
Braised Beef Agnolotti: Braised Beef Agnolotti is a typical recipe of Piedmont cuisine. A slow recipe and suitable for the whole family.
Recipes
Choux pastry and Beignet
Choux Pasta and Beignet: The past choux is a basic recipe of pastry, a light and delicate pasta, used for profiterole, éclairs, zeppole.
Custard
Custard: Eggs, milk, sugar, flour, few ingredients to make one of the most loved and known creams.
Bread with black olives and raisins
Hi girls and boys! As I promised you I uploaded the recipe for bread with black olives and olives. At the beginning this was…
Mimosa cake flavored with cinnamon
MIMOSA CAKE WITH CINNAMON: classic dessert for women’s day flavored with cinnamon. Try it!
Neapolitan Pastiera
Neapolitan Pastiera: typical sweet of the Easter period. It is made with short pastry filled with ricotta, boiled wheat and candied fruit.
Shortcrust pastry
Shortcrust pastry : Shortcrust pastry is one of the basic doughs of pastry. It is used to make pies, biscuits, pastries, etc.
Stuffed baked potatoes
Stuffed baked potatoes: an exquisite, easy and tasty second course that conquers any palate. Suitable for any occasion!
Pavlova with berries
Pavlova with berries: a dessert from New Zealand and Australia, made with meringue and cream and decorated with fruit.
Cibus 2016 – third part
Cibus 2016 – third part: This article will describe the latest appointments of Cibus 2016.