Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

To mix the flour with the sugar, the butter, the cocoa, the coffee, the wine and the salt. To form a ball and to make to now rest for 1, wound in a napkin. You mix the ricotta with the sugar to veil and the marsala and to pass to the sieve. To unite the candied orange cut to dadini and to put in fresh. To stretch the pasta and to cut out some long oval forms c.a. 10 cms. To wind each on the welding torches of can anointed of oil, overlapping some to the center and dampening with the egg white. To fry them few to the time in abundant oil, to drain them, to make them cool and to go out them of the welding torches. To fill them with the mixture of ricotta, to level them and to put you above a candied cherry. To dust with the sugar to veil. in table