Yes, I'm bad at cutting slices. Cooked in a Koda 16. Next time I do the chicken I'll probably use…
1/3 whole wheat, 2/3 semi refined flour I like the thick version from the Forlì-Cesena province because it can be…
Pizza salami piccante 🔥 70% 💦 48 ore by future__expat
I really like Paccheri. It’s such a versatile shape. EVOO, San Marzano, garlic, salt, pepper, basil stems, basil leafs, Parmigiano…
Today we have a rare, almost extinct, aromatic and deeply floral Lacrima di Morro d’Alba 2022 by Marotti Campi! 🍷…
Images : Antoine Idczak, Thibault Destremau, Jeremy Clain Montage : Thibault Destremau
This one only lasted 9 minutes on the counter… 😂 She was good. I hope you all enjoy the pics.…
![[homemade] Sourdough soppressata pizza](https://www.cfood.org/wp-content/uploads/2026/03/yjom7w6iz7rg1-370x245.jpg "[homemade] Sourdough soppressata pizza")
Two day cold ferment in the fridge, turned out delicious. Extremely thin and zero flop. by Hootiehoo92
Baked chicken and broccoli ziti with onions, peppers, and FF onions toasted on top by Bolo90210
Rate My Carbonara by Glickers180
Our pancetta was cured the traditional way, hung in the cantina for 7 weeks to slowly develop flavour and texture.…
FULL VIDEO 👇 I FLEW to Miami for ONE Night to Watch the World Baseball Classic https://youtu.be/zjDHY4Cjy50 SUBSCRIBE @KJTravels14 Casa…