Ricette per Cucinare
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Horse meat with mustard and thyme
15'
5'
1
Harlequin roast
90'
60'
6
Tagliatelle with savoy cabbage and tuna 'salami'
30'
20'
3
Carnival pastries ‘chiacchiere’
50'
15'
6
Fried pastries
45'
10'
4
Carnival apple fritters
1'
10'
6
Gorgonzola and walnut ravioli
40'
4'
2
Pasta with creamy monkfish and saffron sauce
20'
15'
3
Gingerbread men
90'
8'
30
Crepes ‘tagliatelle’ with mushrooms and bacon
30'
20'
4
Goulash
150'
120'
4
Hot chocolate
20'
10'
1
Beef braised in Barolo wine
20'
120'
3
Easter pie
60'
60'
8
Almond biscuits
60'
44'
4
Red cabbage with apples
60'
45'
4
Cavatelli pasta and beans
30'
15'
3
Pork shank in beer
1440'
0'
4
Spätzli
70'
5'
4
Carnival doughnuts
120'
15'
8
A trio of Makizushi: California maki, futo maki, tamago maki
30'
0'
6
Lentils and cotechino sausage
90'
90'
4
Gingerbread biscuits
20'
20'
5
Tarte tatin with pears and ginger
20'
40'
8
Apple Charlotte
20'
45'
4
Tapas with broad bean purée
20'
7'
4
Fillet of sea bream with sun-dried tomatoes
15'
10'
2
Campanian 'Danube' savoury brioche
150'
30'
8
Homemade fried crispy pancakes
60'
15'
4
Mushroom and courgette tart
60'
35'
8
Featured
Horse meat with mustard and thyme
Harlequin roast
Tagliatelle with savoy cabbage and tuna 'salami'
Carnival pastries ‘chiacchiere’
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