Agoni Como's mode

recipe published by editorial staff of Cucina Sopraffina

Fish typical of the pre-alpine lakes, the shad served according to this recipe will make you enjoy all the tenderness of their meat, melted slightly acrid taste of the marinade. Chapeau!

Baked creamy spinach

recipe published by editorial staff of Cucina Sopraffina

This dish refers to a gateau but contains the rich taste of the delicious spinach melted with delicacy of milk. Finesse!

Baked marrows

recipe published by editorial staff of Cucina Sopraffina

A marrows flan simple yet tasty; small details make a dish pleasantly unique!

Barbajada

recipe published by editorial staff of Cucina Sopraffina

From an idea of the owner of a restaurant in Milan, just the Barbajada, born this drink yummy and refreshing, delicious winter but superlative summer.

Beef with vinegar

recipe published by editorial staff of Cucina Sopraffina

A simple dish that involves cooking vinegar; fragrant and fresh!

Bisciola by Valtellina

recipe published by editorial staff of Cucina Sopraffina

This rustic cake by Valtellina prepared for Christmas is soft and full of ingredients; easy to prepare is really delicious!

Bossolà

recipe published by editorial staff of Cucina Sopraffina

The name of this typical sweet Brescia derives from 'coiled snake', element present in the legends and stories of these lands, often associated with the Christmas season, this cake is a real specialty.

Bread of dead ( Hallowmas bread)

recipe published by editorial staff of Cucina Sopraffina

Typical pastries of Lombardy and Trentino Alto Adige is characteristic of 2 November. Preparation exquisitely genuine that, originally, was prepared by mixing crumbled leftovers of other pastries.

Brodetto alla lariana

recipe published by editorial staff of Cucina Sopraffina

Our ancestors did not threw anything and did well! In this dish, enriched by the presence of the sauce all over the fish accompanied by chopped herbs, the presence of the sea is palpable! Superb!

Busecca matta

recipe published by editorial staff of Cucina Sopraffina

Dish of ancient tradition was cooked on Christmas Eve and not being period of abstinence is enhanced by an abundance of egg that makes it nothing short of delicious!
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