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    Photos from Italy

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    Pitted olives: by markarrington, Views[289]
         		 Other filling Ingredients: by markarrington, Views[263]
         		 Meat filling ingredients: by markarrington, Views[221]
         		 Just baked, hot and flavoured: by arishka, Views[308]
         		 Pastiera Napoletana: by arishka, Views[275]
     
    Enjoy w/ friends the cavatelli dressed w/ sauce & cheese, meatballs on the side: by justtojess, Views[610]
         		 Pay attention to the dryness of the dough-sticky dough will stick in the machine: by justtojess, Views[573]
         		 After boiling the potatoes, rice them & add egg, salt & ricotta, then knead.: by justtojess, Views[577]
         		 After all ingredients and meatballs are added, simmer sauce for about 8 hours.: by justtojess, Views[523]
         		 Begin the sauce by simmering the pork neck bones in olive oil & garlic .: by justtojess, Views[536]
     
    The first attempt to re-create the Antica Taverna meal in Rome: by blissfulgourmande, Views[622]
         		 The Chef: by blissfulgourmande, Views[560]
         		 Et voila! Dinner is served: by blissfulgourmande, Views[566]
         		 Cooking up some mouthwatering veal saltimbocca alla Romana: by blissfulgourmande, Views[1261]
         		 Buon Appetito: by roamingbutterfly, Views[287]
     
    Cut and dry: by roamingbutterfly, Views[280]
         		 Roll me thin: by roamingbutterfly, Views[300]
         		 Rolled and cut: by roamingbutterfly, Views[292]
         		 Egg well: by roamingbutterfly, Views[283]
         		 Garnish with Sauted Onions and Garlic.: by bill, Views[353]
     
    Finished Cooking Tomato Paste: by bill, Views[468]
         		 Finish Cooking Pasta in Skillet, Tossing with Sauce: by bill, Views[452]
         		 Beginning Cooking the Tomato Paste: by bill, Views[390]
         		 Sauted Onions: by bill, Views[473]
         		 Ingredients for Uncle Dominick's Perciatelli: by bill, Views[313]
     
    Tasty Bruschetta: by 20stravel, Views[281]
         		 Rubbing the Garlic: by 20stravel, Views[299]
         		 Tomato and Basil: by 20stravel, Views[233]
         		 Ingredients: by 20stravel, Views[266]
         		 by miteku-ayene, Views[161]
     
    by miteku-ayene, Views[216]
         		 by miteku-ayene, Views[180]
         		 by miteku-ayene, Views[178]
         		 by miteku-ayene, Views[184]
         		 by miteku-ayene, Views[148]
     
    by miteku-ayene, Views[131]
         		 by miteku-ayene, Views[171]
         		 by miteku-ayene, Views[125]
         		 by miteku-ayene, Views[164]
         		 by miteku-ayene, Views[140]
     
    by miteku-ayene, Views[131]
         		 by miteku-ayene, Views[171]
         		 by miteku-ayene, Views[143]
         		 Second round of olives to eat: by chewtown, Views[295]
         		 Olives ready to eat: by chewtown, Views[292]
     
    Olives ready for frying: by chewtown, Views[292]
         		 Crumbing the stuffed olives: by chewtown, Views[331]
         		 Preparing the olives for stuffing: by chewtown, Views[273]
         		 by scholarships, Views[1596]
         		 more risotto!: by familyrisotto, Views[238]
     
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