A visit to Urbino: one of EXPO ‘Entrance Gates’ in our region

One of our region’s  ‘Entrance Gates’ – conceived for foreign tourists visiting Milan EXPO and stopping by in our region on their way to or from Milan – is in Urbino, Italy’s Renaissance ‘mathematical capital’ and World Heritage Site.

It is the so-called Data – the former stable of the the Ducal Palace at the time of Federico of Montefeltro, inaugurated and opened to the public for the first time, and after 500 years, on May 29th. The Data aims at showing to the world the best that the province of Pesaro and Urbino has to offer in terms of culture, food, art, history, enterprises, craftsmanship.

I had the pleasure of taking a Chinese delegation to this charming place of June 12th. By the way, WLB friend ‘Dirce’ was there too: how could she miss the opportunity of promoting her warm hospitality projects (One Village, One Hundred Stories and

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Easter Egg Lasagna

Source: http://www.tablespoon.com/ – Recipe by cheekykitchen   src=”http://s3.amazonaws.com/gmi-digital-library/7a5ad374-9eb3-452f-8948-b431bcff05f6.jpg” alt=”Easter Egg Lasagna”/> Easter Egg Lasagna

Got leftover hard-boiled Easter eggs? Here’s the perfect use for them — in this yummy lasagna recipe. Oh yah — we’re serious!

Are you ready? Are you ready to make a lasagna so cleverly quick and delish, you may just pat yourself on the back for the rest of the night? Better yet, what if we told you that this super fab dish won’t just make you proud, it will also rid you of all those pesky Easter egg leftovers?

Oh yes. We’ve got a winner with this Easter Egg Lasagna.

And the winner is YOU. Because this recipe isn’t just quick. It isn’t just clever. It doesn’t just swap out traditional noodles and ricotta and all those other tedious ingredients for super snappy cheese ravioli. No. this recipe is sooo much more. It’s inspired by the “real” Italian way of making lasagna…which includes slices of hard boiled eggs. Sound strange? You gotta try it to believe how good and creamy that extra layer can be!

Here’s how to make this Easter Egg lasagna in your own kitchen…

Nab some pre-made cheese ravioli from the frozen food section of your local grocer. Toss those puppies right into the bottom of a baking dish, making your first layer of “noodles” and “cheese.” I mean, for reals. It doesn’t get any easier than this!

Need to cook up a whole lot of hard-boiled eggs? This so-simple, true Italian-inspired take on lasagna will help you use up your post-Easter stash in a snap!

Ingredients
1 2-lb bag cheese ravioli
1 can Muir Glen spaghetti sauce (any flavor)
4 hard-boiled eggs, sliced thin
2 cups Italian-blend cheese

Directions

  • 1 Preheat oven to 350 degrees.
  • 2 In a 9×9 baking dish, layer half of the ravioli onto the bottom of the dish.
  • 3 Spread half of the Muir Glen spaghetti sauce over the ravioli layer.
  • 4 Place a layer of hard-boiled egg slices on top of the spaghetti sauce.
  • 5 Sprinkle cheese over the hard boiled eggs.
  • 6 Add another layer of ravioli, sauce, and cheese.
  • 7 Bake lasagna in preheated oven for 35-40 minutes, or until bubbly around the edges. Remove lasagna from the oven and allow to cool and set for 15-20 minutes before serving.
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linguine with garlic and oil better known as aglio e olio

food, garlic and oil, Italian Food, recipes, simple pasta recipes by bitebymichelle.

bite

Aglio e Olio Served

There’s something incredibly extravagant about the beginning of a new year. Every 365 days you get to start over. I realize you could actually reset at any moment of the year but the notion of the planet doing it with you is remarkable. All those lofty resolutions being sent into the stratosphere. Some making it to heaven, others falling like boulders in a rock slide.

I sent a few up. Hopefully, they dodge the falling stones. Of course, I’m well aware my chances for success rest solely on my shoulders but I wouldn’t refuse a little celestial assistance!

First things first… surviving this miserable winter.


Mis en Place

Aglio e Olio garlic and oil is a staple in our house. I can have it on the table in the time it takes me to boil the pasta. Occasionally, I’ve ordered it when we’ve been out but rarely to much satisfaction. The simplicity of…

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Rachel Ray’s Prosciutto-Wrapped Chicken with Cannellini Beans Recipe

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herby pork with lemon zest

cooking, food, herbs, lemon, meat, pork

taste of colours

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25g of parmesan, grated
80g breadcrumbs
2 garlic cloves, crushed
small bunch of chopped parsley
zest of 1 lemon
4 pork loin steaks
2-3tbsp olive oil

Mix the parmesan, breadcrumbs, garlic, parsley and zest. Flatten the steaks with a rolling pin and coat in the herby mixture. Heat the oil and fry the pork 5-6 min on each side.

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Castle Sammezzano,Italy.

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Buona Sera

Father Jerabek's Blog

Buona sera… good evening!

While foraging for food this evening I snapped this photo of the “Vittoriano” (the Victor Emmanuel Monument, also known as the “Wedding Cake” or the “Typewriter”). In the right foreground is Trajan’s Column. And of course, there are the “pines of Rome”….

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Toledo Metro Station, Naples, Italy.

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Vettica, Campania, Italy

Travel tips


Vettica, Campania, Italy

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Grand Canal, Venice.

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