These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and they don't necessarily respect traditional canons;
also because, on certain classic preparations, each village and each family have their own original version!
On this page, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...
Enjoy the reading!
Thinking of Chinese cuisine without immediately imagining a colorful Cantonese rice is almost impossible ... in the West it has now become one of the symbols of this cuisine; although it is perhaps more famous here than in the East.
Whether served as an appetizer, as a quick snack or as an accompaniment to main courses, it will never fail from the table.
In my kitchen there are recipes that, although inspired by oriental cuisine, are not the reference to a specific preparation, learned from a manual or taught to me.
These are dishes that, born of whole plant on my stove, want to be my homage to oriental cuisine ...
Like this prawn curry!
For the series China is the kitchen Here is another recipe that I had prepared for the last lunch with friends on the terrace, the first Sunday of autumn.
The sweet and sour preparations are certainly among the most popular and best known is probably that of the sweet and sour pork.
This time I proposed, however, with the chicken.
Page 1 of 82