The Paleo diet: let's clarify
The "ancient" diet that focuses on beef - and more - here's what you need to know!
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The Valentine's Day menu : genuine ideas
The celebration of love and sharing. What's better than a Valentine's Day dinner with tasty dishes? Here are some ideas.
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Marinate the pork
Pork finds its perfect dimension when it is marinated, here is the technique, secrets and delicious recipes
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10 things to know about roast beef
Roast beef is a versatile dish based on beef, simple to prepare and considered a real comfort food. Let's discover the secrets!
Sheep, beef or chicken kebab ? Here's everything you need to know
Sheep meat and ancient beliefs: this is how the typical Middle Eastern dish was born
The chicken is to the broth what the old cow is to the grill
There is a bovine breed of Spanish origins which, in old age, is able to express the best of itself, here is the Italian version
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How to tie the roast stuffed limousine fish?
The roast fish hides surprising details that range between a sublime taste and a perfect adaptation to the recipe
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8 rules for cooking Fiorentina
The T-bone Florentine steak is one of the best cuts of beef. Everyone loves it and wants to cook it perfectly: here are some BBQ-proof tips.
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Bergamo cheeses: ideas in the kitchen
Bergamo's dairy excellence becomes the protagonist - also - of the cold cuts and cheese platter for festive recipes
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The definitive guide to the 5 primary RUB , and how to make them at home
Beef needs a boost, it needs to be pampered and enriched properly, here's the secret RUB
The New Year's Eve menu: whatever region you go, whatever tradition you find
New Year's Eve is a time to celebrate the past year and look forward to the next. In Italy, New Year's Eve is a celebration of good food and good company. Here's how to compose the perfect menu!
3 quick recipes with Parmigiano Reggiano
Oh yes, the holidays recall Italian tastes and imaginative recipes to be created with the ingredients we can find in gastronomic baskets. Here are 3 quick ideas with Parmigiano Reggiano.
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