Redazione Inglese

The great cuisine of Gennaro Esposito has moved even Alain Ducasse
Italy and the craft beer
Sangiovese Grosso from Svoltacarrozze
A Michelin curriculum
The best pastry chef of 2009
Escalope with balsamic vinegar and Parmigiano Reggiano ice cream
Escalope of duck liver, melon, traditional balsamic vinegar of Reggio Emilia with Parmesan cheese ice cream and crisp Parma ham
The chef Vissani and his low cost kitchen
The great Gianfranco Vissani offers a tasting menu low cost: signature recipes pizzoccheri based, sea-bass and dark chocolate with pistachios
The Brolo, Garda Oil for Competition
The Company Brolo and its challenge to reach the best extra virgin olive oil.
Renata Santin and the Antica Osteria del Ponte
Antica Osteria del Ponte of the spouses Santin born from a dream of Ezio and from the great love of Renata for her husband
How to make cocktails with tea and infusions
Pietro Leemann gives us the special recipes for making cocktails with soft drinks with tea and infusions of Lipton Pyramid
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