« broccoli al Parmigiano-Reggiano (à la Angelo Pellegrini) | Main | ćevapčići / ćevapi (sausages / polpette) »

April 01, 2016


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


A lovely collection of recipes. I especially like the broccoli—Is there anything that doesn't take better gratinéed with Parmesan cheese? ;-)

Simona Carini

Nothing that I can think of, Frank. Parmigiano may be the one food I'd save if the world were to end tomorrow. I can't imagine not having it handy ;)

Deb in Hawaii

Thanks for--hosting Simona. I do hope there are more Novel Foods to come, we just need to help get the word out there more so more people join in. ;-)

Simona Carini

Thank you so much, Deb. It is true that I am reading a book that would be perfect for it... :)

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 Cookie Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook