foreign food
VicentaLakin
The so-called Gourushini is famous bread in northern Italy, which, though it is bread, tastes like soda cookies. In Italy, it is usually only on the table of the restaurant, where guests are given to prepare their stomachs while waiting, where they can be cleared between the two dishes or fed with wine. Such an approach would allow nature to stretch its hand to get it and to eat the bread constantly. It is said that it was a 17th century duke who ruled Trino who made digestive food for his infirm and ill son, who grew up a hero. So, it's not only Italy, it's Europe-wide, it's Europe-wide, it's the nobles, and it's the Guruchini who must eat once in his life
VicentaLakin
Scone, also known as British teacakes and British waffles, is a baker thicker than Bannock. It is made of wheat, barley or cereals, usually made of powdered powder for fermentation. It's a common English afternoon tea snack. Biscuit, known in American English as Biscuit, is a small bread made of small soda powder or powdered powder for expansion, which is similar to the way you taste it. It's done as early and tea, with a cup of tea, a sip of scony, which is a romantic and warm afternoon。
VicentaLakin
Butterbean black pearl noodles -- white snow fragrance in the winter, fresh and traditional fragrance of pasta, which is rich in cream fragrance, is the way that butter gravitated it, which is blended into its own taste, which is a lighter one. The Chinese meat is very well suited to the international equation, and Italy has pickled meat similar to that, and the Chinese meat, whether it's foreign or Chinese, is just as good, not as bad as the others' salted meat, but as good as taste. Here's a personal recipe of "Breathed Black Pearl Pine" with "Cupana Orange salad."。
VicentaLakin
In the middle of the autumn, it was decided to make some sweet meals. In the morning, chicken soup was stewed, and fresh chicken soup was a good material for cooking risotto. The so-called tasting fingers are rice that is fried in butter and then cooked in gravy or vegetable soup, and rice absorbs all the juice, without water. This dish originates in the rice-producing region of northern Italy, where, in the case of Milan, many hotels supply the staple food, with different branding tastes that vary from one to the next, but its characteristics can be summed up in a few keywords: it is rich, it is rich, it is stylish, it is one of my favorite staples. The pasta, although it appears to be just a plate, is a relatively high-end Italian food, usually supplied only by underground Italian restaurants, probably because of the long time required for cooking and the material examination, which is the main course, usually with vegetable salads. Common pasta tastes like seafood, mushrooms, ham, chicken, red beef juice, etc. Because there were mushrooms and truffles at home, and mushrooms and chicken soup were always the best partners, so I decided to make a truffle chicken stew with both. Just as many other good foods take long to cook, good pasta also requires time and patience to cook. For the sake of taste, time and patience are worth it, and it is not complicated. The finished Risotto, the rice, the rice, the milk, the mushrooms, the juice, and the truffles add a unique smell and taste。
