Italiano
Gastronomy
Pasticceria Giulia, l’8 marzo si celebra La Sfogliatella con “Colazione con Leonessa”
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Zucca 4.0
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l’Uovo in purgatorio dello chef Domenico Iavarone
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Il Tubetto fichi secchi scarole alici e olive firmato dallo chef Domenico Iavarone
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Fior di sale Marino Trapani, il gioiello delle Egadi
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Pietro D’Agostino fedele ambasciatore dei sapori siciliani ci racconta il suo crudo di mare
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Crudo di Gamberone rosso , piccola Caponata di biscotto integrale , su vellutata di scarola ed olive nere
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“Infinitamente Mela”
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Non solo Formaggio Feta, conosciamo il Kasseri DOP
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Andrea Scarpati: Sapori d’Italia nel Regno Unito
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