We only use borettane onions freshly grilled, cultivated and worked in Italy. A morsel delicious, to be served with croutons of bread and cold cuts: the appetizer will have a well-deserved success.
Crunchy, sweet and tasty, the sweet and sour "borettane" onions they are ideal to accompany cold cuts and cheeses. They are processed since fresh and blanched in second vinegar the traditional Parmesan recipe.
From Liguria to Puglia the chickpea, a high-value legume nutritionally but easily digestible, it is often present in traditional recipes: from chickpea soup with mushrooms with marinara chickpeas and, for those who love to try their hand at foreign cuisine, I'm from discover the dishes Argentine or Mexican a base of boiled chickpeas, perfect also for the...
Cannellini beans constitute a food complete and genuine. Their delicate flavor and the right degree of doneness there make a great base of Tuscan cuisine and of center of Italy. Excellent in salads or on bruschetta.
Are you preparing the basket for a picnic? Don't forget to bring a jar of mushroom, appetizing appetizer prepared with soft sautéed champignons with parsley, garlic and chilli.
The borlotti make up a complete food e to greet. Traditionally used in soups, soups and in creams, they are very tasty with onion di Tropea, greedy in pilaf rice with bacon and sausages, original in the maltagliati, with lobster and basil, in one Marche recipe.
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