Il mio obiettivo è quello di aumentare la consapevolezza riguardo all'origine degli ingredienti quotidiani che usiamo nelle nostre cucine, in modo da aumentare l'apprezzamento, il rispetto e la consapevolezza nei confronti di ciò che mangiamo e promuovere una cultura "qualità rispetto alla quantità"
Hey, followers, this is one of the best things for you, learn from an Italian chef how to make a good Polletto allo spiedo with paprika (Roasted Chicken) To make a good polletto first at all you have to choose the best one, so go to the Market Preparation: 30 minutes Season and marination : … Continue reading Polletto allo spiedo Alla Paprika | Recipe|
Hey followers Today after two month of ageing, the sausage like "ventricina vastese" is ready. Ventricina vastese is a delicatessen item commonly found in the Abruzzo, region of central Italy It is a bit spicy 🌶 and tasty with a fermented chilli. <<<<<< er meat, ham and belly meat with back fat seasoned with salt, … Continue reading Cured meat
Hi all, I hope you start the week in a positive vibes as me. Right now I'm working a lot and I'm focus on learning more staff about charcuterie so I do not have much time for my blog. Today I'm going to talk about how make a fast and tasty dish. INGREDIENTS fresh salmon … Continue reading Tasty – Umami – Fresh
