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Pasticceria Giulia, l’8 marzo si celebra La Sfogliatella con “Colazione con Leonessa”
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Sapori Mediterranei: l’Origano di Montagna
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Zucca 4.0
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l’Uovo in purgatorio dello chef Domenico Iavarone
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Lo chef Nino di Costanzo ci racconta il suo Napul’è…!
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Il Tubetto fichi secchi scarole alici e olive firmato dallo chef Domenico Iavarone
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L’Accademia della Birra premia la Gma Import Export Specialità
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Fior di sale Marino Trapani, il gioiello delle Egadi
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Pietro D’Agostino fedele ambasciatore dei sapori siciliani ci racconta il suo crudo di mare
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Crudo di Gamberone rosso , piccola Caponata di biscotto integrale , su vellutata di scarola ed olive nere
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