First impression is so important, isn't it? Today our Chef will introduce you a very scenographic first course great for guests impressing: a touch of color that can really change everything making it worthy of a Chef!
Have you ever heard about "picagge"? We're talking about a specific type of lasagna coming from Liguria, obtained from mixture of flour and eggs. Today our Chef wish to introduce you a light version with fish: inexpensive but tasty and really fast to arrange. Your diners will be close to godliness!
Used for posh aperitovo's, tasty appetizers or as a side dish, oil preserves are a real delight for palate . How can we prepare them at home , surely for our satisfaction and to be absolutely sure about the goodness of what we eat? It 's pretty easy: find out how!
It's pretty usual to read in recipes a sentence like this: "add a bit of salt". Ok, got it but... What kind of salt are we talking about? There's not just a one and only type of salt: did you know it already? Discover all the nuances you can easily add to your recipes!