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Our magazine
Our magazine - pagina 19
At Carnival every dessert counts: I'm more like Gianduja than Harlequin
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The best sellers and surprises of 2020 on Spaghetti
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Pork chops, recipes and fun facts about the most versatile ingredient there is
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Stuffed conchiglioni, the perfect dish for Sunday lunch
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Too Good To Go next to Spaghetti & Mandolin against food waste
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Canederli, the tastiest bread balls there are from South Tyrol
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Lentils and cotechino: here's how to start the new year off to a great start
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Pandoro, at Christmas, is the star of Verona on our tables
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Mulled wine, history and recipe of the ancient intoxicating drink
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Baked omelet: everything you need to know about this dish
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Everything you need to know about artisanal Panettone
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Roasted chestnuts, all the secrets for a mouth-watering snack
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Spaghetti cacio e Pepe, the dish that made the history of Roman cuisine
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Baked chestnuts: tips on how to prepare and combine them
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The Merano WineFestival 2020 will have a digital taste
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Beef fillet: how to choose and cook the king of meat cuts
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