Italian food pasta dishes
One great secret for catering at home or for your friends is lemon zest. It is a beautiful finishing touch in appetizers as a garnish, it is great to put on top of dishes as a finished product but it...
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Hello Fritto! I am so glad you're here already! Already? I've been here for 45 minutes! I almost learnt every city of this map by heart! That's Temo's map, anyway......
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Hello! See? Today I'm not late! And you call this being on time? I've been here alone for 20 minutes! And you call this “late”??? Well Fritto, today I was late for one reason! And...
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I am at Gratzzi Italian Grille I introduce you to Chef Tony and Chef Dominic Hello Tony How you doing Thomas? How long have you been in this restaurant? We've been in this restaurant ten years...
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This is Francesco and this is Coco de mama today I'm going to show you how to make fresh fettuccine pasta with mushroom Pancetta and Peas bring a large pot of water to a boil then finaly dice...
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My name's Franco Pepe, from Caiazzo near Caserta of pizzeria "Pepe in Grani" I belong to the third generation of bread-makers and today I'll show you how I make my...
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So after the dough has rested on the table for a half hour, We can weigh the dough to prepare panettone with limoncello in portions 1 kg For panettone with limoncello, the weight should be less than 1...
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So, this is the end of the sfogliatella riccia when the top came out, as you can see this dough is very thin. The most important thing is to start well with the first step of wrapping without lard....
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My name is Gennaro Esposito, a chef at restaurant La torre del Saracino. The dough is definitely the thing that that food lovers would love to do someday In other words, it is precisely this movement...
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Hi guys, I'm Caroline and I'm Alejandra and today we're making Peanut Butter Pasta Primavera. And actually I've already started cooking the pasta. It's really...
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