Redazione Inglese
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The egg kok by Aldo Buzzi, published by Adelphi Press, is a wonderful essay on the culinary culture of Italy.
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Scientific explanations of cooking and useful collections recipes in the book "Science in the Kitchen" by Peter Barham, published by Bollati Boringhieri
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At Monsignor della Casa Country Resort Borgo San Lorenzo (FI), the typical Tuscan cuisine is enhanced by etiquette. Tuscan cooking classes included.
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At Monsignor della Casa Country Resort Borgo San Lorenzo (FI), the typical Tuscan cuisine is enhanced by etiquette. Tuscan cooking classes included.
by Redazione Inglese in Homepage
In his restaurant Perbellini in Isola Rizza (VR), Giancarlo Perbellini is implementing a new baroque cuisine. Trully creative.
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Angiolieri Grand Hotel in Vico Equense (NA), restaurant L’Accanto: Chef Michele Deleo entartain and is entartaining with haute cuisine.
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Saturday, June 19th, 2010: “Save the date ", the inauguration of the new season Ciasa Salares, with many initiatives of the restaurant Siriola, led by Chef Claudio Melis
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With the aromatic Traminer Elyònd, the South Tyrolean Laimburg cellar won the Grand Gold Medal at the Concours Mondial de Bruxelles, wine and spirits industry, contributing to the third place of Italy in the world.
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The Italian Union of Restaurateurs awarded, like every year, its "Ambassadors of Taste" at the Ballroom of the Casino of Campione
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Travel in Chianti and the surrounding area to find many places where to find the formidable quality raw materials of the kitchen of Gaetano Trovato, restaurant chef architect Arnolfo Colle Val d'Elsa
