Ingredients:
– 800 g of shortcrust pastry
– 300 g of Nutella cream
Preparation:
– Roll out the pastry on a cutting board between two sheets of baking paper.
– Prick the surface with a fork.
– Spread the Nutella with a palette knife.
– Cook for 25 minuts and bake at 200 ° C.
Ingredients:
– Radicchio cicory
– 60 g of Taleggio cheese
– 160 g of rice
– 1l of vegetable stock
– 1 onion
– 2 tablespoons of olive oil
– salt and pepper
Ingredients:
– 200 g of potatoes
– 400 g of pumpkin
– thyme and parsley
– 4 leaves of sage
– 500 ml of vegetable stock
– 1 onion
– 2 tablespoons of olive oil
– salt and pepper
Ingredients:
– 400 g of pumpkin
– 1 shallot
– 2 tablespoons of olive oil
– 50 ml of dry white wine
– 250 ml of vegetable stock
– Salt and pepper
– 50 g of bacon
– 1 sprig of rosemary
– 160 g of pasta
– 2 tablespoons of cheese
Ingredients:
– 1 yellow apple
– 20 g of butter
– 1 tablespoon of sugar
– 2 sheets of phyllo dough
– 1 tablespoon of pine nuts
– 1 tablespoon of honey fluid
– 1 tablespoon of chopped hazelnuts
INGREDIENTS:
– 1 slice of ham (50 gr)
– 80 gr gorgonzola cheese
– 1 onion
– 1 spoon of olive oil
– 250 ml of vegetable stock
– salt
– pepper
– 160 gr of pasta
On Sunday, October 14th, the first edition of “3×2 Free Night in the Farmhouses” came to a close, the initiative promoted by Agriturismi.it, the Italian portal of farmhouses. Read more »
Ingredients:
– 600 g potatoes
– 300 g pumpkin
– 1 onion
– salt
– 2 spoonfuls of olive oil
– pepper
– 40 g Parmesan
Ingredients:
– 3 eggs
– 150 g white flour
– 150 g potato starch
– 1 baking powder
– 150 g sugar
– 100 ml
– 2 yogurt pots
For generations it has dealt with farming activities, and today the Savelli family welcomes guests in the countryside of Pienza. Mr Luca accompanies us at the discovery of Farmhouse Bonello, in the heart of the Park of Val D’Orcia, among fruit trees, woods and farmlands. Read more »
