Italiano
Tag: 30esima edizione, amici chef, blogger, Bluh Furore Restaurant, Calendario Leonessa 2025, Da Mimmo a Bruxelles, Emanuele Izzo, essenziali per garantire un’ottima produzione, Fior di Grano, Giornalisti, i collaboratori del Pastificio Artigianale Leonessa, I sapori di Campania, Interporto di Nola, istituti Alberghieri, L'Amore, Leonessa Restaurant, Louis Verstrepen, Mango, Mario di Massa, Materie prime, Michele Calogero, Oscar Leonessa, Paese Dipinto, Pasta 100% Campana, PastaBar Leonessa, Pastificio Artigianale Napoletano Leonessa, Relais Manfredi di Castellammare di Stabia, Terra Madre, Vincenzo Langella, Vincenzo Russo
Anteprima Calendario Leonessa 2025: presentato al Pastabar Leonessa dell’Interporto di Nola, per la 30’ edizione del progetto editoriale.
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Carnevale a Napoli, nessuno scherzo a tavola!
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Plastic free Pastabar and Mediterranean cuisine with chef Alfonso Porpora
Alfonso Porpora, a Gragnanese DOC who could have linked his name to the original concept of the PastaBar Leonessa, a sort of Italian...
Chianti Gourmet Experience: gastronomia protagonista in Toscana
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La ricetta di Pasqua: il Casatiello dello chef Alfonso Porpora
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Calendario Leonessa, contest “I Primi delle Festività”: vincono gli alberghieri Cavalcanti e Caruso del carcere di Secondigliano
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Il 5 aprile Istituti alberghieri di tutta la regione in gara per “I primi delle Festività”
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Recipe of the day: Manicotti pasta, seafood, grooved razor shell (cannolicchio) and pinch squids
Chef Alfonso Porpora, Leonessa Pastabar, Nola. Calendario Leonessa 2019, month June. Ingredients: 350g Manicotti Leonessa, 300g fresh...
La ricetta di Carnevale: Lasagna Leonessa
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Mediterranean Cooking Congress: tavola rotonda “Il Grano che Cresce”, giovedì 25 al PastaBar Leonessa
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