Redazione Inglese
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Sunday, October 3rd, 2010 in Maranello not for the Grand Prix of Formula 1, but for the Grand Prix of taste!
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Great chef recipes: Crème Brule of pecorino cheese with stewed celery and Cubeb pepper
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Evening at Palazzo Arese Borromeo, at Cesano Maderno, to talk about Italian wine and recovery of regional and local grape varieties
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For an inn that you can define so: 50% is the figure of the host, the other half is divided between wine and culinary proposals
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The Manna Restaurant of Matteo Fronduti is fun for simplicity and contrasting tastes. The fish angler and Calabrian nduja are only a few combinations. Is “Manna” for the restaurants in Milan.
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With Vinauta, the user will not only be lead to the purchase but will have the opportunity to really deepen his knowledge on the product
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All month the restaurant Acanto of Hotel Principe di Savoia in Milan offers a special menu modeled on the taste of the Rosé champagne Laurent-Perrier
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Autumn Leaves: Hi-Top steel molds signed Guardini, which also offers delicious fast recipes
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Craft beer and craft brewers in Lombardy. We asked Scauca, professional brewer and taster of different varieties of Lombardy beer
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If before only the Japanese cuisine could not work without professional knives, now also the Italian kitchen search perfect knives