Pink tagliatelle with red prawns

Pink tagliatelle with red prawns

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!

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Picagge with calamaretti

Picagge with calamaretti

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!

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Caramel bananas

Caramel bananas

Sudden guests and no food's ready? Today we suggest you a quick and simple solution to get the job done easily with high level of satisfaction, both for kids and for all grown-up kids!

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Chi vive in cucina?

Chi vive in cucina?

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Vegetable pie

Vegetable pie

Welcome seasonal vegetables! Today our protagonists are herbs: we will keep their particular taste but we will transform them in something completely different. Adding an incredible taste!

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Torta sbrisolona

Torta sbrisolona

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Italian Peperonata

Italian Peperonata

Today we want to introduce you to a very good dish, tasty and ideal as a side dish or as a main course. It lends itself to many variations to fit your tastes. Enjoy it warm or cold: we can't say the better.

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Marinated pleasures: grilled aubergines

Marinated pleasures: grilled aubergines

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!

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Purée

Purée

Happy Monday! Today we present an easy recipe loved by everyone: Expecially in this season, it is great to match with roasts, chops and fish! it could be simple to do, but less immediate to do it properly. Find out how!

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The world of salt

The world of salt

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!

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