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    Photos from Italy

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    by miteku-ayene, Views[159]
         		 by miteku-ayene, Views[134]
         		 by miteku-ayene, Views[123]
         		 by miteku-ayene, Views[142]
         		 by miteku-ayene, Views[130]
     
    by miteku-ayene, Views[129]
         		 by miteku-ayene, Views[153]
         		 by miteku-ayene, Views[166]
         		 by miteku-ayene, Views[130]
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    by miteku-ayene, Views[109]
         		 by miteku-ayene, Views[118]
         		 by miteku-ayene, Views[129]
         		 by miteku-ayene, Views[137]
         		 by miteku-ayene, Views[112]
     
    by miteku-ayene, Views[140]
         		 by miteku-ayene, Views[161]
         		 by miteku-ayene, Views[149]
         		 by miteku-ayene, Views[150]
         		 Everyone gets a piece, how could I say no to this face?: by soleitaliano, Views[222]
     
    The result; as golden as the sun.: by soleitaliano, Views[240]
         		 All the wet ingredients together. : by soleitaliano, Views[209]
         		 Grating the lemon zest.: by soleitaliano, Views[244]
         		 Preparing all the ingredients.: by soleitaliano, Views[191]
         		 My cannoli: by mish87, Views[181]
     
    Cannoli 2: by mish87, Views[204]
         		 Cannoli 1: by mish87, Views[169]
         		 Me in the kitchen!: by juliachewsthefat, Views[253]
         		 Baked chichinotti: by juliachewsthefat, Views[232]
         		 One chichinotto - detail: by juliachewsthefat, Views[227]
     
    Shaping the dough: by juliachewsthefat, Views[232]
         		 Recipe: by juliachewsthefat, Views[210]
         		 Eugene Cooking the Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[246]
         		 Closeup of Asparagus Risotto with Pan-Seared Shrimp: by eugenekim, Views[274]
         		 Asparagus Risotto with Pan-Seared Shrimp : by eugenekim, Views[233]
     
    by _boxofletters, Views[173]
         		 by _boxofletters, Views[281]
         		 by _boxofletters, Views[185]
         		 by _boxofletters, Views[171]
         		 by _boxofletters, Views[195]
     
    The pallotte are fried in extra virgin olive oil until golden.: by majellahomecooking, Views[427]
         		 After frying, the pallotte are simmered in a light homemade tomato sauce.: by majellahomecooking, Views[398]
         		 Form the mixture into two-inch balls & fry in extra virgin olive oil: by majellahomecooking, Views[416]
         		 Pallotte cac'e ove - meatless bread, egg & cheese balls from Abruzzo: by majellahomecooking, Views[559]
         		 The finished braciole and marinara.: by italianmamachef, Views[519]
     
    My recipe is inspired by my dad's native village of Salle in the Parco Nazionale della Majella in Abruzzo: by majellahomecooking, Views[423]
         		 Ingredients for beef braciole: by italianmamachef, Views[529]
         		 Rolling the braciole with filling.: by italianmamachef, Views[614]
         		 Eat!: by markarrington, Views[304]
         		 Stuffed olives: by markarrington, Views[312]
     
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