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    Photos from Italy

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    by miteku-ayene, Views[166]
         		 by miteku-ayene, Views[145]
         		 by miteku-ayene, Views[131]
         		 by miteku-ayene, Views[150]
         		 by miteku-ayene, Views[139]
     
    by miteku-ayene, Views[138]
         		 by miteku-ayene, Views[161]
         		 by miteku-ayene, Views[174]
         		 by miteku-ayene, Views[139]
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    by miteku-ayene, Views[122]
         		 by miteku-ayene, Views[128]
         		 by miteku-ayene, Views[139]
         		 by miteku-ayene, Views[148]
         		 by miteku-ayene, Views[122]
     
    by miteku-ayene, Views[150]
         		 by miteku-ayene, Views[173]
         		 by miteku-ayene, Views[159]
         		 by miteku-ayene, Views[160]
         		 Everyone gets a piece, how could I say no to this face?: by soleitaliano, Views[237]
     
    The result; as golden as the sun.: by soleitaliano, Views[259]
         		 All the wet ingredients together. : by soleitaliano, Views[221]
         		 Grating the lemon zest.: by soleitaliano, Views[256]
         		 Preparing all the ingredients.: by soleitaliano, Views[207]
         		 My cannoli: by mish87, Views[193]
     
    Cannoli 2: by mish87, Views[218]
         		 Cannoli 1: by mish87, Views[179]
         		 Me in the kitchen!: by juliachewsthefat, Views[268]
         		 Baked chichinotti: by juliachewsthefat, Views[246]
         		 One chichinotto - detail: by juliachewsthefat, Views[245]
     
    Shaping the dough: by juliachewsthefat, Views[245]
         		 Recipe: by juliachewsthefat, Views[224]
         		 Eugene Cooking the Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[259]
         		 Closeup of Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[285]
         		 Asparagus Risotto with Pan-Seared Shrimp : by eugenekim, Views[251]
     
    by _boxofletters, Views[184]
         		 by _boxofletters, Views[293]
         		 by _boxofletters, Views[198]
         		 by _boxofletters, Views[182]
         		 by _boxofletters, Views[207]
     
    The pallotte are fried in extra virgin olive oil until golden.: by majellahomecooking, Views[451]
         		 After frying, the pallotte are simmered in a light homemade tomato sauce.: by majellahomecooking, Views[418]
         		 Form the mixture into two-inch balls & fry in extra virgin olive oil: by majellahomecooking, Views[446]
         		 Pallotte cac'e ove - meatless bread, egg & cheese balls from Abruzzo: by majellahomecooking, Views[586]
         		 The finished braciole and marinara.: by italianmamachef, Views[536]
     
    My recipe is inspired by my dad's native village of Salle in the Parco Nazionale della Majella in Abruzzo: by majellahomecooking, Views[441]
         		 Ingredients for beef braciole: by italianmamachef, Views[546]
         		 Rolling the braciole with filling.: by italianmamachef, Views[638]
         		 Eat!: by markarrington, Views[312]
         		 Stuffed olives: by markarrington, Views[321]
     
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    noite rural: by leandro, Views[222]
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