Italiano
Tag: chef antonio balestrieri, chef erminia cuomo, Furore, Hostaria di Bacco, Pasta Leonessa, ricetta, ricetta leonessa
Linguine alla colatura tradizionale di alici secondo Erminia
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Troccoli verdi con vongole, foglie di capperi e zeste di limone sfusato amalfitano
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Chicche di patate alla Nannarella
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Triilli di Vallesaccarda con genovese di tonno
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La ricetta del giorno: Ferrazzuoli alla Nannarella
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