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April 08, 2012


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Bellissima questa ricetta, come anche la storia.
Mi piace moltissimo l'idea di presentare la frittata così a strips!
SE vuoi puoi mandarmela anche per il WHB, sei ancora in tempo.
Io oggi sono in giro con i turisti tutto il giorno e posto il raccolto domani.
Buonissima Pasquetta, anche qui pioveeeeee (finalmente!)


una versione di frittata da master chef, davvero originale. Bella la foto e rigogliosissimo il tuo prezzemolo !!!

Lori Lynn

The dish sounds amazing.
The photo in the park is priceless.

Simona Carini

Ciao Brii e grazie. Te l'avevo detto che eravamo sulla stessa lunghezza d'onda in quanto a uova ;) Questo piatto te lo consiglio. Di fatto e' veloce da fare e molto gustoso. Mi fa piacere sapere che finalmente piove.

Ciao Marta. Nel mio orticello crescono poche piante, ma quelle che lo fanno tendono a straripare.

Ciao Lori Lynn and thanks for the kind words. It was such an amazing experience to be in the fog, scary too, since when you drive, the visibility is sometimes close to 0. This kind of fog is different from our coastal fog.


Ce l'ho fatta! Ecco la D di Domodossola in tutto il suo splendore: http://abcincucina.blogspot.com.es/2012/03/d-come-domodossola.html.

Grazie per aver partecipato e ricorda che l'abbecedario è ancora lungo!!!

Account Deleted

Simona - A beautiful post and story about your visits to Piemonte and the fog. Also love the concept of the ABC's of Italian cuisine. Thanks for sharing. I'm off to Piemonte again this summer and look forward to concentrating on its cuisine a bit more; been there 3 times previously but chocolate and wine dominated my culinary travels. I'll be on the lookout for frita' an bagna.


Piemonte is one of my favourite gastronomical destinations in Italy. The food is just incredible. There are zillions of antipasti, many of them vegetable based. They have a unique ability with eggs: I remember tartra', a mix between a souffle and a custard made with onions. I've never tried this recipe though, but it sounds delicious.

Simona Carini

Grazie Aioulik! Sono gia' al lavoro per la lettera E ;)

It sounds like you have a nice travel plan, Kathy. I hope you'll spot this dish on the menu somewhere, so then you'll let me know what you thought of it.

Ciao Caffettiera. Your description of tartra' makes me quite curious. I'll look for a recipe.

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