Italiano
Tag: a sfugliatell, amarene, cappuccio di monaco, Clotilde, Conca dei Marini, conchiglia, conservatorio, crema, Dolci, frolla, frutta secca, laboratorio dolciario, latte, Limoncello, liquore al limone, Napoli, Pasquale Pintauro, pasta di semola, pasta sfoglia, pasticciere, riccia, ricetta, ripieno, Santa Rosa da Lima, sfogliatella, sfoglie chiuse, Toledo, variante frolla, vino bianco, zucchero
La sfogliatella Napoletana
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Aurelio Fierro e “Ma tu vulive ‘a pizza” dal Festival di Napoli alla storia
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I Sapori di Napoli con Assunta Spina
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L’ULTIMO SCUGNIZZO DI VIVIANI E IL CIBO AL RITMO DI RUMBA
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Miseria e Nobiltà e i liberatori spaghetti di Sciosciammocca
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Il caffè di Pasquale Lojacono
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SABATO DOMENICA E LUNEDI’ E IL RAGU’ DI ROSA PRIORE
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Anchovies: from the sea to the dining table
Anchovy or the Italian term ‘alice’. These names refer to the fish species of the Engraulis encrasicolus family. The Italian term...
La tavola nel teatro da Scarpetta a Eduardo De Filippo
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Primavera a tavola con lo chef Iavarone del Josè Restaurant Ricetta: Fettucce fave, ricotta salata e ciccioli.
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