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Recipes

RICE BOMB WITH PIGEON

Ingredients 1,1lbs Rice 2 pigeons, 1/2 white wine glass,  2-3 sage leaves 1,7 oz butter 5 spoons of olive oil, 1 egg,  onion, breadcrumbs, ...

Recipes

CHIACCHERE

Carnevale comes with an arrays of sweets to be made just for the occasion. Each region has his own recipe and name for it. But Chiacchere, even if called with a different name, like cenci or frappe, are everywhere.

Ingredients:   200 g (7oz) all-purpose flour plus extra for dusting 1 whole egg and 1 egg yolk 2 tablespoons extra virgin olive oil 50 g (1 3/4 oz) sugar 1 ...

Recipes

CAPPELLETTI

Cappelletti are a very small tortellini. In Italy they are very popular for Christmas and New Year's Eve.

Serves 6 people: For the filling Ingredients 1,325lb beef drumstick 0,33lb butter celery, carrots and chive at will 2 cloves meat soup tomato ...

Recipes

CORN RISOTTO

This Corn Risotto is one of the signature dishes of Sarah Jenkins' new pasta restaurant in the East Village in New York.

Ingredients: Serves 4 2 tablespoons olive oil 2 tablespoons unsalted butter 2 slices thick cut bacon cut into 1/8 inch pieces 1 small onion finely diced 4-6 ears ...

Recipes

CAFFE' ALLE SPEZIE (SPICED COFFEE)

This is a recipe for the Caffe' con Spezie, a coffee spiced with aromatic spices (cloves and cinnamon), fruit peels (orange and lemon) and some alcohol..

Serves 4 Ingredients 3 cups Caffè ristretto 4 tablespoons of Cognac 2 tablespoons of Cointreau 2 cloves 1 cinnamon stick 4 pieces of orange peel 4 ...

Interviews

Mauro Trabalza : the chef with an iconic grandmother

Interview with: Mauro Trabalza

Mauro Trabalza comes from a family of chefs and movie celebrities. His grandmother was Elena “Lella” Fabrizi, sister of the famous actor Aldo Fabrizi (remember the priest in Rome, Open City by Roberto Rossellini?). “Sora Lella” . She opened 50 years ago the legendary Roman restaurant Sora Lella.

“I remember, I don't know exactly how old I was, that once I had to make amatriciana sauce over and over... seven times to be exact... all on the same day. I ...

Recipes

Tagliolini alla Scivolosa

Tagliolini alla Scivolosa is a pasta recipe from Sora Lella, the famous owner of Sora Lella, the legendary restaurant on Isola Tiberina in Rome. Her grandson, Mauro Trabalza, a chef too, shares it with us.

Serves 4   Ingredients: 420 grams tagliolini 8 tablespoons heavy cream 6 tablespoons mascarpone 2 eggs (whole) 2 tablespoons extra virgin olive oil 6 ...

Recipes

Pasta Primavera

This pasta recipe, Tagliolini Primavera, is one of the signature dish of Chef Fabrizio Carro at Quattro Gastronomia Italiana, the acclaimed restaurant of Trump Soho Hotel.

  Serves 4   ...

Recipes

PEAR CHICKEN

THis Pear Chicken recipe if by Peter Graziano, the new executive chef of Marcony, the popular restaurant on Murray Hill in New York.

 Chicken:   1 2-1/2 lb. half chicken. Trim the leg portion off, leaving the thigh bone connected to the breast. Lightly pound between plastic wrap. ...

Recipes

FRITOLE

Fritole, or fritters, are another Venetian sweet typical of Carnevale . They are light and tiny fried doughballs, just larger than a thumbnail.

Fritole are garnished with sugar which over the years has replaced honey. They can be enjoyed in every venetian bar, restaurant and home.  The following ...

Recipes

GALANI

Galani, or frills, are the typical Venetian sweets for Carnevale. They are delicate, crispy cookies made from ribbon-like pieces of fried dough.

Garnished with sugar which over the years has replaced honey and can be enjoyed in every venetian bar, restaurant and home. The following recipe yields approximately 8 ...

Recipes

PARMIGIANO CREME BRULEE

Parmigiano Creme Brulee is an inventive recipe from Stefano Bonelli, executive chef at Perbacco, a well known Italian restaurant in the East Village in New York City.

 Serves 4-6   Ingredients 2 ¾ cups cream 1 ¾ cups milk 2 ¾ cups parmesan cheese 10 egg ...

Recipes

FUSILLI WITH RED-WINE BRAISED OCTOPUS AND BONE MARROW

This pasta recipe is a creation of Michael White, chef/owner of Ai Fiori, his new Italian restaurant in the Setai Hotel on Fifth Avenue and 37th St in New York City.

Michael White, Chef/Owner Altamarea GroupServes 4 Ingredients ½ cup ...

Recipes

NADALIN

The Nadalin is considered the "father" of the Pandoro. Many Veroneses also regard it as the real local Christmas dessert.

The Nadalin was created at the end of 1200 to celebrate the first Christmas after the noble family of Della Scala came to power in Verona. Shorter than the Pandoro, the ...

Recipes

TAGLIATELLE EMBOGOTE'

This pasta recipe is from a well known restaurant, Dalla Rosa Alda, in Valpolicella, near Verona. Its a dry variation of the popular Pasta e Fagioli, as beans are very common in the Veneto cuisine.

Serve 4   INGREDIENTS   For the Sauce   200 g of  fresh or dry Borlotti beans   1 small onion,   2 tbsp of Extra-Virgin ...

Recipes

STUFFED ZUCCHINI FLOWERS (Fiori di Zucchini Imbottiti)

Stuffed zucchini flowers is a beloved Italian recipe. Stuffing may change based on the chef's inclination. This zucchini flowers recipe is from MarcoNY, a recently opened restaurant in NYC.

Ingredients for the Zucchini blossom:   Unbleached flour or as in Italy: 00 Sparkling mineral water EVOO Small pieces of Chilean Sea ...

Recipes

CAPONATA

Reflecting Sicily's Arab heritage, this classic recipe of Caponata (but without the tomatoes, a New World discovery) probably dates from the ninth century, when it is believed that the eggplant was introduced in Sicily by the Saracens.

Culinary historians debate whether eggplants were grown in Sicily earlier, perhaps in Roman times, but hardly anybody disagrees that caponata is delicious. It ...

Recipes

CIAMBELLA ROMAGNOLA

Ciambella Romagnola is a wonderful dessert for breakfast, dipped into warm milk or caffè latte. It's also nice at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or a fruit sauce or glaze

Ciambella Romagnola is a pretty easy fast recipe as it requires only 15 minutes to prepare (though requires 45 minutes to bake).Ingredients: 250 g (1 1/4 cups) ...

Recipes

GARLIC SAUCE (Agliata)

Agliata is a garlic sauce that dates back to the middle ages.It is ideal with fried fish, boiled meat, and fried vegetables. Spread on crostini, agliata also makes a nice antipasto.

...

Recipes

VEGETABLE SKEWERS IN THREE-HERB PESTO OVER BABY GREENS

This recipe for grilled vegetables gets a special zest from the three-herb pesto sauce to be put on the vegetable skewers. It's a great vegetarian dish or as a side dish to accompany the traditional barbecue fare.

...

Recipes

PORCHETTA

Porchetta is the name used in Italy to indicate a grilled or roasted suckling pig. It is very common in Lazio and Umbria.

 Ingredients   1 suckling pig, 18-22 lbs.4 cloves garlicolive oil2 tbs. white winecorianderwild fennel seedsnutmeg4 sprigs ...

Recipes

SALAD WITH PECORINO CHEESE AND FAVA BEANS

Pecorino cheese, fava beans and bread has been for centuries the meal of the farmers. Here is a more sophisticated version as a salad.

Serves 4   Ingredients:   Balsamic vinegar 4 tablespoons extra virgin olive il 200g pecorino cheese 200g of bread 200g mixed salad 500g of fresh ...

Recipes

FUSILLI PASTA WITH FAVA BEANS AND PEAS

Fusilli pasta with fava beans and peas, fusilli con fave e piselli is a simple and nutritious recipe especially fit for vegetarians as it combines pasta and legumes, which are a good substitute of the meat.

Serves 4   Ingredients:   350 Gr. Fusilli shaped pasta 100 Gr. fresh baby peas 100 Gr. fresh Fava beans, unshelled 2 Leaks Arugola salad 2 ...

Recipes

LINGUINI WITH SEAFOOD, SORRENTO STYLE

Linguini (or LInguine) with Seafood is the perfect summer recipe.It is fresh, healthy and fast, the best combination for a laid-back summer evening.

Serve 4   Ingredients:   1 lb Linguini ¼ Cup Olive Oil 1 Stick Butter 4 Garlic Cloves, Minced 1 lb Shrimp, peeled 1 lb Sea Scallops ¼ ...

Recipes

LEMON AND ANCHOVY RISOTTO, COCOA WITH CHILI

The Lemon and Anchovy Risotto is one of the signature dishes of Cracco Ristorante in Milan, the 2-star Michelin restaurant of chef Carlo Cracco.

  This sophisticated Risotto recipe is Carlo Cracco’s interpretation of the classic Risotto and ...

Recipes

VEAL WITH PROSCIUTTO, SAGE AND MUSHROOMS

This Veal recipe with Prosciutto and Mushrooms, called in Italian “Saltimbocca”, is from Giorgio Locatelli, the chef owner of Locanda Locatelli, one of the best Italian restaurant in London.

Locatelli holds a solid Michelin star since 2003 for his work at the Locanda. His inspiration is the traditional Italian cuisine that he delivers with great skill and ...
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