Robiola: "This may be the perfect cheese for the home or farmstead cheese maker.... The mature cheese is ripened from four to ten days and a rind may be present in the form of a light natural bloom of mold or may be absent."

Robiola: "This may be the perfect cheese for the home or farmstead cheese maker.... The mature cheese is ripened from four to ten days and a rind may be present in the form of a light natural bloom of mold or may be absent."

nutella is an italian chocolate-hazelnut spread which is great spread on toast. it's a delicious breakfast or anytime snack!

nutella is an italian chocolate-hazelnut spread which is great spread on toast. it's a delicious breakfast or anytime snack!

Spelucchino: Brutti e buoni classici e al cioccolato

Spelucchino: Brutti e buoni classici e al cioccolato

Traditional Italian Zabaglione (Zabaione o Zabaglione) | Enjoy this authentic Italian recipe from our kitchen to yours. Buon Appetito!

Traditional Italian Zabaglione (Zabaione o Zabaglione) | Enjoy this authentic Italian recipe from our kitchen to yours. Buon Appetito!

Vintage Italian Posters ~ #Italian #vintage #posters ~ Cuneesi Arione, an Italian rum pastry - 1956

Vintage Italian Posters ~ #Italian #vintage #posters ~ Cuneesi Arione, an Italian rum pastry - 1956

Grape harvest in Montalcino, Tuscany, Italy.

How to Tour Wineries in Italy

Grape harvest in Montalcino, Tuscany, Italy.

Vitello tonnato. Antipasto o secondo piatto estivo..... Alla maniera classica, come lo faccio ormai da anni, seguendo una ricetta de "La cucina italiana".

Vitello tonnato

Vitello tonnato. Antipasto o secondo piatto estivo..... Alla maniera classica, come lo faccio ormai da anni, seguendo una ricetta de "La cucina italiana".

rustic_pasta-251-v1_final-3.jpg (343×500)

rustic_pasta-251-v1_final-3.jpg (343×500)

Cinghiale stufato

Cinghiale stufato

Betulla: Il Grissino Piemontese (quasi) secondo Carlo Cracco

Betulla: Il Grissino Piemontese (quasi) secondo Carlo Cracco

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