Tagged:  second course

Home » Posts tagged "second course" (Page 3)

A dish for the summer: octopus carpaccio

In Appetizer and Finger food, Cold dishes, Fish, Second course On June 10, 2011 125 Comments

In spite of the term carpaccio (in Italy carpaccio is a a dish where thin slices of raw meat or fish are seasoned with extra-virgin olive oil, lemon… Read More »

Goodbye, winter: Triestine gulasch

In Beef, Cooking for dummies, Friuli Venezia Giulia, Meat, Regional Italian cooking, Second course On March 21, 2011 99 Comments

Today is the first day of spring: a bright sun shines upon Turin, birds are singing, the dog goes back and forth between home and garden (bad habit)… Read More »