« Edizione speciale: Novel Food #10 | Main | polpette di fagioli / bean cakes »

March 26, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.


I also like baking and I use it during the week.....questa settimana è toccato alle focacce mignon, baciussssss! ( se il mio inglese è aggrovigliato, dimmelo)^_____^

bellini valli

Baking is reserved for the weekend. Any one of these would be welcomed.

Simona Carini

Le tue focacce mignon sono bellissime, Astro.

Astro bakes during the week, while Bellini Valli bakes on weekends, but both like doing it: nice!


i want it all, thank you very much. ;-)


Simona Carini

I am baking sourdough bread tomorrow, Paz, and you are invited ;)


who is Bellini Valli?


ho capito ora che ti riferivi ad un commento...piano piano, ma arrivo ;-))

Simona Carini

Sei arrivata prima della mia risposta. Ho passato la Pasqua offline.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook