Italiano
Tag: banana, chef Stefano Parrella, Ferdinando Polverino de Laureto, Gino Sorbillo, Lucia Di Mauro, olio, peperoncino, pizza ananas, Roberto Esse, Sergio Sbarra, Spaghetto aglio, Vincenzo Peretti
Spaghetto aglio, olio, peperoncino e banana: la provocazione in cucina è servita
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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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