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Prince seasoning for Pansotti, great for all stuffed pasta vegetable.
The Pine nuts are an essential ingredient in the preparation of the pesto.We are sure to offer you a top quality product.
Genoese pesto that prepare in their homes! The traditional recipe, one that can be enjoyed in homes and in the best restaurants in Genoa.
A real mortar made of white Carrara marble with pestle made of beech wood.
A sought after and unique flavor, the Genoese DOP basil is considered one of the most valuable aromatic ingredients. It matches beautifully with the salad - never tried with salmon eggs? - that sweet - good with fruit - giving freshness and balance in each recipe. Six fresh bunches to finally prepare a genuine Genoese pesto.
The authentic Genoese focaccia, fresh from the oven, arrives at your home!Palatifini.it offers you a unique experience, until now reserved only for those who were lucky enough to be in our beloved Genoa.Shipping days: Monday, Tuesday and Wednesday.Orders will be processed on Wednesday with arrival before 10.00.
16 other products in the same category:
The protagonist is a pickup truck, up and down Italy, to tell - through the interweaving of testimonies - production processes, anecdotes, horizons and economic challenges, hardships and passions: transporting bottles to satisfy needs that become dreams. 144 pages
For the first time in a volume four basic recipes Pasqualina cake, to tease the reader and encourage him to prepare and enjoy a unique dish.
The passionate and creative world of the young chefMarco Stabile,a book that will tell about his philosophy in the kitchen and some of his dishes that have now become classics for gourmets from all over the world.br />160 pages
64 sweet recipes where Extra Virgin Olive Oil is the protagonist, conceived and written by those who every day experiment and refine new dishes in their kitchen and then tell them to enthusiasts through a blog. Pairings by Maestrod'olio, the Academy that disseminates the knowledge and combination of the best extra virgin olive oils from all Italian regions.108 pages.
The Harvest of Tales, is a collective narrative writing. It is the Italian story of extra virgin olive oil producers and products. It is the weave that enhances individual experiences and territorial specificities, and the warp that supports the construction of knowledge of a common good to be protected and enhanced.Project by Maurizio Saggion with the collaboration of Nicola di Noia.416 pages.
The adventure of vegetarians begins in Florence and develops in Milan and neighboring Switzerland and quickly crosses over all of Italy, finding adhesion by the Fascist Regime very sensitive to a naturism ideologically referred to health and the culture of the body. A story that will later change referents and supporters. 192 pages
Eleonora Cozzella, the well-known foodwriter of La Repubblica, tells the true story of a cult recipe of Roman cuisine that has now risen to worldwide appreciation. 33 great names in the kitchen will reinterpret the classic recipe with their masterful touch, thus providing the many fans with a starred 'declination' of this dish among the most identifying of Made in Italy.
The gastronomic autobiography of Leda Vigliardi Paravia is an impressive work that opposes the overused adjective 'creative' with the more reassuring nouns of 'experience' and 'culinary wisdom'. 400 recipes that tell an entire life dedicated to a passion that the author intended, also and above all, as an expression and testimony of a civilization. 352 pages.
History and secrets of sauces that have made known the Genovese cuisine in the world.
La memoria del gusto, Conversazioni con personaggi famosi in relazione al cibo - Cinquesensi Editore
From the preface: "Let's pretend we have a magic wand, or a lot of fantasy, and imagine a large table of about fifty people, or rather about fifty famous people ..."208 pages
From its singular birth to its unstoppable growth through a story written byMarquis Piero Antinori, its creator, with the narrative step of a novel and with the punctual and precise report of a great innovator.All supported by a scenography that tells forty years of history of Florence, Chianti Classico and Tuscany.
This is a book of dishes and not of techniques or recipes. A book that appeals to images, to composition, to the idea. Behind each of these dishes there is a thought and inspiration linked from time to time to an object, a book, an encounter, a situation in which freedom of spirit does not exclude the pleasure of playing.188 pages. Hardbound.