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THE TRADITIONAL RECIPE OF BEEF WITH BALSAMIC VINEGAR
No CommentsRead moreThis dish is typical of Reggio Emilia. …
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FRIULI VENEZIA GIULIA: THE WINE REGION!
No CommentsRead moreThe Territory and the wine of Friuli-Venezia Giulia Friuli-Venezia Giulia has always been the land of great white wines. The…
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LOMBARDIA: TERRITORY, WINE AND KITCHEN
No CommentsRead moreLombardy is a very large region (about 24,000 square kilometers), therefore it has areas with very different characteristics both from…
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TROFIE AL PESTO: A CLASSIC, TRADITIONAL AND TASTY FIRST COURSE
No CommentsRead moreIngredients for 4 people 50g Leaves Basil (about 60/65 leaves) 1/2 cup Extra Virgin Olive Oil 70g Parmigiano Reggiano (about…
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WINE AND ENOGASTRONOMY OF SARDINIA
No CommentsRead moreThe cultivation of grapevines in Sardinia dates back to the Phoenician times, but evidence of Greek, Roman and Carthaginian presence…
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GUIDE TO SICILIAN WINE
No CommentsRead moreSicily is one of the most vital regions of Italy from an enological point of view. Different historical and cultural…
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TYPICAL FISH DISH FROM CALABRIA: PESCE SPADA ALLA GHIOTTA OR SWORDFISH ROLL-UPS
No CommentsRead moreThis dish is typical of Reggio Calabria. Any remaining sauce can be used do dress spaghetti. Ingredients for 4…
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THE 5 BEST WINES OF APULIA
No CommentsRead moreAlthough they have always been appreciated and consumed locally, the Apulian red wines have in the past been considered suitable…
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TRADITIONAL OF BASILICATA: EGGPLANT BOATS
No CommentsRead moreIngredients for 4 people 3 Eggplants 2 tbsp. Breadcrumbs 4 tbsp. Chopped flat-leaf parsley 250 gr…
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CLIFFS, GOLDEN BEACHES, CLEAR SEA, PLANTS OF LEMONS AND ORANGES AND…. VINEYARD!!
No CommentsRead moreCampania intoxicates the visitor with the scents of the Mediterranean released by pines, orange and lemon trees. The cliffs overlooking…
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