From all types of utensils and cookware to shopping tips; from the organization of the dispensation to the presentation of cereals, legumes, spices, fruits and vegetables; from the cleaning and preparation of meat, poultry, fish, vegetables and fruit to cooking and freezing techniques, up to a very rich section of recipes for the preparation of fresh pasta, bread, base doughs, creams, compound butters, aromatic oils, fillings , sauces and paté ... Everything, but everything, on good food, an art that is conquered step by step. In these pages, a complete cooking school that uses photographic sequences, tips and detailed explanations to achieve the perfection of the great chefs. All the little tricks that will make the difference on your table, with a rich recipe book to put you to the test.

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