TORTELLINI WITH RICOTTA - Pasta - Speciality from Bologne
Slice the aubergines, sprinkle with sea salt and leave for about half an hour for the water to drain off. Dry, and arrange in an oiled ovenproof dish, and brown both sides in the oven. Remo ... continue
The Correale Museum is due to the munificence of the Correale Counts, who gave the beautiful villa and the park surrounding it as well as the precious collections. The museum has an archeological sec ... continue