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
Its extensive treasury of paintings has continued to grow since the gallery was inaugurated at the beginning of the 19th century. Andrea Mantegna’s masterpiece The Dead Christ is one of the ... continue
