Top posts
-
Vi presento il mio pupillo. Michele Perrotta
Questi piatti potete gustarli verso villa Perrotta uno chef con un Futuro Stellato. Michele Perrotta e i suoi piatti d´autore. Vi presento il mio pupillo. Michele Perrotta Pubblicato su 4 Maggio 2016 da antonio,felice caiazzoQuando il passato si mischia...
-
Gambero,Riso e cavolo rosso. Lo chef. Michele Perrotta
I piatti del mio chef Preferito. VILLA PERROTTA andate ad assaggiare, fate come la Katia. Come si diventa chef. Ladies and Gentlemen I had already talked to you about this young chef Michele Perrota. Vita nuova, ricette nuove e sempre ragionate, come...
-
let's talk seriously of ice cream,
io i miei prodotti et le monde Now, let's talkseriously of ice cream, there is a big difference between the ice cream bought, and the ice cream homemade,everybody knows secret tips, everyone knows the best recipes for every taste. And there's also a lot...
-
Pánta rêi - Panta rhei, tutto scorre - die Zeit vergeht, the time goes
Hotel Carrers Kitchen Staff :Me : Good morning Mr. Caiazzo,Mr: CaiazzoMe: Can I ask you some questions ?Mr: Caiazzo Yes Sir.Me : Okay ! I'm sorry, but all I know in English Language is : : "The pen is on the table". So Every Grammar Proofing Is Accepted....
-
Mysterious power of love. (´A ´nzalat´e´rinforzo )
Napoli mysterious power of love foto Bella ´Mbriana. Bella ´Mbriana. Is one of the many Neapolitan legend which are born in the narrow alleys, from the city Between reality and fantasy... light and shadow, tells about the mysterious power of love. An...
-
Pasta and potatoes and Spaghetti wiht Octopus
Le ricette di Pulcinella cHef / a. caiazzo Traditional Neapolitan recipes Pubblicato su 27 Marzo 2016 da antonio,felice caiazzo La tradizione campana , e i vini della nostra terra. Le ricette : Pasta and potatoes Ingredients and preparation : 200 g potato,...
-
Le mie delusioni con patate e piselli:
LA DELUSIONE É SOLO AFORISMO CHE APPARTIENE ALLE COSE E NON UN SENTIMENTO CHE RIGUARDA LE PERSONE. SCRITTO nel 2014 Penso che tale sentimento possa riguardare solo le cose, mai le persone in quanto le persone provano sempre a dare il meglio di se, anche...
-
The Naples Dream .
History The origin of Positano dates back to prehistoric times, it has been dated to around 11,000 years, the period of the last glaciation, some archaeological findings, show the discoveryof a venison meal.The deer as food, has been found into a cave...
-
La cucina di Pulcinella
La cucina di Pulcinella Minestrone suppe in ciotola di pane, alici arreganate, pizza con scarola. cHEF / caiazzo Darf ich mich vorstellen? Mein Name ist Pulcinella. Pubblicato su 10 Aprile 2016 da antonio,felice caiazzo Minestrone suppe in ciotola di...
-
The right wine, for this recipe
09 Feb Pubblicato da OverBlog Pubblicato da antonio caiazzo The right wine, for this recipe! For making the dish one of a kind with, I used red wine low in tannin s, a typical South Italian red wine. But you can use an elegant red wine also be good Bordeaux...
-
Pig rind and beans.
La cucina di pulcinella cHef /a. caiazzo Pig rind and beans. It is a dish that rarely I prepare, usually in cold weatherIt is a Roman poor dish, What you need for 4 servings (heavy!)400 grams of dried white beans150 grams of pork rind1 tablespoon of lard50...
-
Wildschwein Tropfen
Den passenden Wein, für dieses Rezept ! Pubblicato su 9 Febbraio 2017 da antonio caiazzo Den passenden Wein, für dieses Rezept ! Wildschweinbraten. Ich habe für, dass Rezept ein Wein gesuchte nachdie Art der Zubereitung an. Und nicht nach die Farbe des...
-
Tagliatelle with salmon red chicory and rocket.
Italian cuisine is a piece of art ! Tagliatelle with salmon red chicory and rocket. Italian cuisine is a piece of art Ingredients: 250 g. of Egg Noodles 200 g. fresh salmon 1 small onion extra virgin olive oil q.s. 3 tablespoons cream 2 heads of Treviso...
-
Mafalde with Rucola pesto and fresh sausage.Mafalde mit Rucola-Pesto und frischer Wurst
la buona cucina. Mafalde with Rucola pesto and fresh sausage. Pubblicato su 19 Gennaio 2016 da antonio,felice caiazzo Mafalde with Rucola pesto and fresh sausage. 4 people Approach to cook, like my father, the ancient tastes from the italian taverns ....
-
Neapolitan beef stew / Neapolitanische Rinderschmorbraten
La cucina di Pulcinella Il bollito cHef /a.caiazzo Neapolitan beef stew / Neapolitanische Rinderschmorbraten Pubblicato su 28 Marzo 2016 da antonio,felice caiazzo Neapolitanische Rinderschmorbraten:Das Fleisch und die Sehnen in groß wurfel Stücke, in...
-
the calf's muzzle and swine foot ´´o pere ´e ´o muss
la cucina di Pulcinella Street Food. ´´O pere ´e ´o muss cHef /a.caiazzo If you find yourself in front of an abandoned windmill, and you can see a female figure transformed into an angel, and fly away with a light fluttering of wings, what do you do in...
-
Neapel ist nur eine Erinnerung.
Neapel ist nur eine Erinnerung. Ich denke, zumindest einmal haben Sie von der berühmten neapolitanischen Street- Food (Straße Essen) was gehört : Was ich darüber denke ist dass ; jeder Mensch zumindest einmal im Leben, sollte das abschmecken.Das Essen...
-
Waiting for Halloween!
Waiting for Halloween! Naples is special even in these lugubrious situations, Often in our imaginary the ghosts or the evil inhabit in isolated places and her houses are decrepit buildings, abandoned farms, empty and degraded housing, where the distressing...
-
My father was pasta maker and cook.
Pubblicato su 28 Ottobre 2015 da antonio,felice caiazzo My father was pasta maker and cook. Pappardelle with porcini mushrooms and sausageIngredients for fresh pasta Serves 4 persons200 grams of flour 00100 grams of durum wheat flour3-4 medium eggs, (for...
-
Nudeln und Bohnen mit Muscheln.
Nudeln und Bohnen mit Muscheln. Zutaten: (5 Personen) 500 g weiße Bohnen , 350 gr Muscheln ohne schälen.( 20 stück mit schälen, für die Teller Dekoration) Gr 400 Pasta tubetti, oder (Pasta Ditalini - Pasta Calamarata, oder verschiedenen Pasta.) 200...
-
Il passato é passato ma riaffiora
-
le mie follie prototipo di un progetto
vivi e lavora negli stati uniti oppure vivi e lavora in germania info. e-mail flcczz57@googlemail,com
-
Pubblicato da Overblog
