You can use this flavored salt of any dish: just spread over meat, fish, vegetables, baked potatoes or french fries and, if you live in Transylvania, you can also use it to ward off vampires: it just depends on your needs!
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Vicciola is a particular Piemontese cattle breed reared in hazelnuts. For those who had ever tasted it, its flesh delicacy and tenderness can be only compared the Japanese Kobe Beef.
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The King of Asparagus and I love so much this dish that any time we eat it we often think of what a life it would be without vitel tonneè. And we agree that if we had to choose only one food to eat for the rest of our life, we probably choose this one!
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If you’ve always dreamt all foods in your life to taste like bacon, this recipe will make your dreams come true! Industrial flavored salts often contain Monosodium Glutamate, to enhance the savory and meaty taste of bacon. My home-made bacon flavored salt is just natural: all you need is bacon, garlic, thyme and coarse salt.
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The Lampredotto is a dish made from one of the four cattle stomachs, the abomasum. This refined recipe, revisiting of a simple dish of the traditional Tuscan cuisine, combines the rustic flavor of the lampredotto, with the delicacy of the Trapani salt flavored with lavender flowers and of a home made bread, kneaded with pumpkin flowers, turmeric and tarassacum honey.
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Italians Cook It Better