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Empório Petali - Qualidade e Tradição

Bacalhau a Provençal com Batatas ao Forno Ingredientes: 800 gramas de lombo de bacalhau demolhado 1 colher de sopa de sal grosso 1 chávena de chá de azeite extra virgem de boa qualidade 5 dentes de alho em fatias finas 1 cebola roxa grande em meia l

When in Rome: Eat At The Restaurants the Tourists Don't Know About

When in Rome: Eat At The Restaurants the Tourists Don't Know About : Condé Nast Traveler

Brown lentils in rougaille

Brown lentils in rougaille | The tomato sauce known as rougaille is used as a base in many Mauritian recipes. It is a unique combination of the European (onion, bay leaves and thyme) with the Asian addition of ginger. It is delicious with seafood and dried salt cod (baccala or stockfish), or meats like beef or good quality sausage.

Tagliapietra. A baccalà tale.

Tagliapietra. A baccalà tale. on Vimeo

Diners should not expect five-star treatment at this hugely popular pizzeria, however they are guaranteed to enjoy whatever dish is flung their way. Da Remo is best known for its thin, quality pizzas and traditional fried starters such as fiori di zucca and filetto di baccalà. Located in the norther...

Polenta fritta con crema di baccalà

Polenta fritta con crema di baccalà ricetta antipasto il chicco di mais

Lingotto d'anguria, petali di baccalà e pomodorino canditio

World's Prettiest Castle Towns

Palmanova, Italy: Founded in 1593 as a stronghold of the Venetian Republic, this UNESCO World Heritage town was built in a unique, 18-sided octadecagon shape. When viewed from above, the fortress community looks like a delicately made paper snowflake, with streets radiating out of the structure like sunbeams. Tucked into a valley with a lagoon running into the Adriatic Sea, the land surrounding Palmanova yields high-quality Chardonnay, while the local waters are stocked with mullet, sea…

STOCKFISH VICENZA - We prepare our cod following the traditional recipe that requires a slow cooking and fresh ingredients of excellent quality. Fresh whole milk, flour and onion are the basis of this classic Venetian became famous throughout Italy for its delicate taste and unmistakable