Do you love first courses with strong and decisive flavours? Then you can't miss this recipe based on our yellow PRIMABIO cherry tomatoes with the addition of the strong flavour of Cetara anchovy sauce.
Posted on April 28, 2022
Chiara Generini
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A recipe for tasting the peppers of our dear friend Chef Federico Vendicents, created for the article on Giacomo Manzù who went to the Pope together with Don Giuseppe De Luca, written by Maria Teresa Amorosi.
Posted on October 12, 2021
Leonardo Critone
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Bread without dough:Ideal for those who want to approach bakery.
Find out more ... with our friend Blogger Simona Valli
Posted on July 10, 2021
Marco Michele Guerra
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TherePizza historyHe has a complex and truly uncertain origin, he finds track already at the time of the Egyptians, the Greeks and Romans. It was not the pizza as we know it today but a sort of crushed bread seasoned with what you had at home.
Posted on July 10, 2021
Marco Michele Guerra
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A jump into the past.
Once it was a crushed bread, made with every type of cereal that was first shattered and reduced powder, then kneaded with water and cooked on hot stones.
Find out more ... with our friend Blogger Simona Valli
Posted on July 10, 2021
Marco Michele Guerra
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