The meat will be prepared in a very simple and its dishes include many wild animals and poultry, as well as traditional sauces such as the historic horse pastizada de Verona.

Traditional is the working of pork, think of the delicious sausages, home, spicy and left a long wet season in the cellar. We also find several species of mushrooms, about four hundred, and some are marketed as sbrise.

A rich and tasty cuisine, also suitable for the most demanding palates, that with this choice will soon be found on restaurant menus at least one dish that can satisfy them.

The hugthecook2.com aims to be a showcase for those who do not remember the dishes , restaurant menus, for those seeking a phone number for ordering take-away or to book a table, and also for those coming from outside and does not know where go to eat good Chinese food. The site shows a simple but essential.

Are of the same opinion too many chefs and instructors who like to experiment with ice cream flavors and mix very different, as Mauro Petrini proposing cuttlefish cannelloni with porcini mushrooms with sea urchin cream sauce nipitella. Corrado Assenza and Franco Cazzamali, however, have decided to focus on meat, selecting the best cuts from Piedmont to create an unusual ice-cream.

After the successful release in transparent glass cups with its characteristic diagonal are available in four bright colors, processed and degraded with a satin finish. You can choose from shocking pink, lime green, blue and orange, and two sizes of 36 or 23 cl.