window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'UA-158059400-1');

The Sicilian Academy of Pasta proposes the IGP Redazione How cool is that packet of pasta. But will this be the case for our health? Margherita Tomasello Terrasi 100% made in Italy pasta. Could it be true? Redazione At the table with Federico II - Part One admin The legend of the Moor's Heads Mariano Carbonetti The monastery of San Martino and its cookbooks Chef Maddalena Renda e Chef Carlo Caldovino Dolce and Gabbana: A venial fall in style Margherita Tomasello Terrasi Wheat is quality, but prices drop. Interview with President Margherita Tomasello Redazione Bread and olive: ancient Sicilian wealth admin Davide contro Golia: artisanal pasta vs industrial pasta Margherita Tomasello Terrasi Sicilia Naturalmente Margherita Tomasello Terrasi The cuisine and desserts of Palermo's ancient monasteries Mariano Carbonetti Vine and Wine in the history of Sicily Margherita Tomasello Terrasi The first courses in Sicilian food habits Mariano Carbonetti The dominations and historical influences in Sicilian gastronomy Mariano Carbonetti A new project is born: the chefs of the Academy Margherita Tomasello Terrasi Sicilian Wheat: richness of the Mediterranean diet Anna Petronio Raimonda Lanza di Trabia: Happy Summers Margherita Tomasello Terrasi MolinOro: when wheat turns into gold Margherita Tomasello Terrasi Pastificio Vallolmo: the perfume of the Madonie wheat Margherita Tomasello Terrasi Eocene pasta factory: where tradition and innovation meet Margherita Tomasello Terrasi Antico Forno Madonia: this is how Taralli are made Margherita Tomasello Terrasi Your results after the cooking class on the Busiate Margherita Tomasello Terrasi The story of a family of chefs: Cascino Margherita Tomasello Terrasi Want to busiate? let's knead them together Margherita Tomasello Terrasi And in the beginning was the grain or the heavenly gift of wheat Giovanni Mannara Long or short? Margherita Tomasello Terrasi Feudo Mondello - Air, earth, water: nature becomes Pasta. Margherita Tomasello Terrasi L'Amùri. A Sicilian restaurant in the heart of Milan Margherita Tomasello Terrasi How much salt do you put in the pasta? Margherita Tomasello Terrasi
Home2020-08-21T19:41:21+01:00

READ OUR NEWS ON THE WORLD OF COOKING, FOOD … and more

LOOK AT
OUR
BLOG

OUR COURSES

THE PROGRAMMING OF OUR COURSES

OUR RECIPES

LE NOSTRE RICETTE PER CATEGORIA

Scegli la categoria e visualizza le ricette

Carne 733x575 1
Pasta con Carne
Pesce 733x575 1
Pasta con Pesce
Vegetariana
Pasta Vegetariana
Vegana 2
Pasta Vegana
Formaggi 2
Pasta con Formaggi

OUR TIPS FROM BON TON

I NOSTRI PARTNERS

Iscriviti & Ricevi le nostre Newsletter

Rimani aggiornato sulle nostre deliziose novità

Noi odiamo lo spam. Puoi cancellarti quando vuoi.

Go to Top