Per i cittadini del mondo che vogliono immergersi nella bellezza di una lingua straniera.
Maria Teresa Di Marco, Marie Cécile Ferré
Sicilian cuisine is the cuisine of the curtigghiu, or the courtyard, with recipes being passed from door todoor, from balcony to balcony and, literally, from mouth to mouth. Yet, at the same time, Sicilian cuisineis a cuisine which competes with the greatest of gastronomic traditions: the Arab tradition of sweet andsour, the French tradition of creative chefs, the farming tradition
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Maria Teresa Di Marco, Marie Cécile Ferré
Sicilian cuisine is the cuisine of the curtigghiu, or the courtyard, with recipes being passed from door todoor, from balcony to balcony and, literally, from mouth to mouth. Yet, at the same time, Sicilian cuisineis a cuisine which competes with the greatest of gastronomic traditions: the Arab tradition of sweet andsour, the French tradition of creative chefs, the farming tradition
...
Maria Teresa Di Marco, Marie Cécile Ferré
On second thoughts Tuscan cuisine is in danger of becoming an illusion, perhaps because it basically resembles the blunt and instantly recognizable way Tuscan people speak, a dialect so flawless it can scarcely be called a dialect. It is a plain-spoken cuisine based on produce from the land and on bread, seasoned with salt and spices, cooked for hours, a
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Maria Teresa Di Marco, Marie Cécile Ferré
On second thoughts Tuscan cuisine is in danger of becoming an illusion, perhaps because it basicallyresembles the blunt and instantly recognizable way Tuscan people speak, a dialect so flawless it canscarcely be called a dialect. It is a plain-spoken cuisine based on produce from the land and on bread,seasoned with salt and spices, cooked for hours, a cuisine which makes
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Maria Teresa Di Marco, Marie Cécile Ferré
Sicilian cuisine is the cuisine of the curtigghiu, or the courtyard, with recipes being passed from door to door, from balcony to balcony and, literally, from mouth to mouth. Yet, at the same time, Sicilian cuisine is a cuisine which competes with the greatest of gastronomic traditions: the Arab tradition of sweet and sour, the French tradition of creative chefs,
...
Maria Teresa Di Marco, Marie Cécile Ferré
On second thoughts Tuscan cuisine is in danger of becoming an illusion, perhaps because it basically resembles the blunt and instantly recognizable way Tuscan people speak, a dialect so flawless it can scarcely be called a dialect. It is a plain-spoken cuisine based on produce from the land and on bread, seasoned with salt and spices, cooked for hours, a
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