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
It rises on a terrace facing the gulf. It includes a series of buildings in the Arab-Sicilian style, all hidden in the green vegetation. It was built in the second half of the 12th century by the Ruf ... continue