Last year I spent the day in Austin, taking in music on every corner at the tail end of SXSW. It was loads of fun but it's hard to compare to this combination. What better way to start St. Patrick's Day than The Dubliners and The ...
Being a Catholic country, Father’s Day is Italy is celebrated on March 19, the feast of St. Joseph. The feast is associated with a number sweet and savory dishes, but none more so perhaps than the fancy, sweet version of zeppole usually called, appropriately enough, zeppole di san Giuseppe. Sweet zeppole are made with a cooked dough enriched with butter and eggs, formed into little balls and deep fried and, more often than not, filled with crema pasticcera or pastry cream.
Ingredients For a plateful
250ml water100g butterA pinch of salt125g flour (pastry flour or all-purpose)Sugar (at least a spoonful, more to taste)4 eggs (or 2 whole eggs and 2 yolks)Grated lemon zest (or a drop of limoncello) (optional)
This Restaurant Ranked on Tripsdvisor #11 of 2,307 in Le Marche and Ranked #1 of 10 in town of Genga in proximity of the Frasassi Caves. Here 4 of the 243 positive reviews
"Very kind and friendly staff, offering both services and useful information. Clean and comfortable, with the very best home made kitchen representing Le Marche region and its culture. Attractive prices for good food. Great experience, I recommend it."
"Wonderful home made pastas, nice friendly environment, excellent local wines (especially the white Verdicchio della casa), good marchigiano fair. We recommend the gnocchi verdi with spicy tomato sauce, the tagliolini with porcini, the ravioli with tartufo. The family is very hospitable, the portions are large and you must end the meal with a 'Da Maria' amaro."
"The owners doesn't speak English but they have a menu in English. The foor is very good and the prices are reasonable."
"I went to this seemingly nondescript osteria in a small, picturesque village on a hilltop above San Vittore-Frassasi on my birthday in August. The meal was outstanding. In a group of 7 we had 4 "primi" and 3 "secondi" and shared amongst each other. For the first courses we had passatelli with fossa ("buried") cheese, truffle tagliatelle, wild boar pappardelle and ravioli with a butter sauce. All the pastas were exquisite,and the sauces delicate and tasty. Loved especially the fossa cheese pasta. The second plates were equally good. The duck was flavourful and tender. The veal and beef were superb, as were the "contorni" (roast potatoes, zucchini). The origins of the meat were provided and the freshness was obvious. Had no room for desert. The service was excellent -- our waiter spoke fluent English -- and Maria came out to make sure everything was to our liking. Housewines (local Marches) were excellent."
Japan grants ¥360000000 food aid to Sierra Leone Sierra Express Media On Friday 15th March 2013 their Excellencies Alhaji Osman Foday Yansaneh, High Commissioner of the Republic of Sierra Leone and Mr.
Expert Foodies Deem Certain Foods Not Fit for Air Travel ABC News Bite-sized foods that taste good at room temperature are your best bet. Maggie Battista of EatBoutique.com recommends fruit, chocolate, and cheese cubes.
I have helped expose the fact most people's concerns about GM foods are based on mythology. Once you can get past the idea that there's something inherently dangerous about GM foods, it's a whole different conversation.
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