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
According to the historian Cesare d'Engenio (1642), this chapel was probably first built around 1590.
At this time Giovan Francesco di Sangro, Duke of Torremaggiore, had just had a serious ill ... continue