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
Gallerie dell’Accademia This is a must for anyone with even a passing interest in art.
The former church and convent of Santa Maria La Carità, with additions by Palladio, hosts a collectio ... continue