1

There are those who dream of America ... I dream of Trinacria

Remembering Ragusa ... traveling 'home’ between memories and flavors.

There are those who dream of America ... as far as I am concerned, on the list of my travel wishes there is beautiful Sicily, an island with a particular shape once called Trinacria, heraldic symbol depicting a female head with three bent legs. A name made up of two Sanskrit terms: ‘trna’ garden and 'krjia’ created, the garden of Eden. In realtà, in late April, I had planned a nice traveling trip unfortunately canceled due to the emergency that involved and shocked the entire planet. A dream journey but only postponed to better times. The least of the evils in this dramatic period that everyone - who more, who less – we are living.

Well, to console myself, I wanted to brush up on some memories of a tour done some time ago in Ragusa. A city that I initially met - like many others – thanks to the well-known television series taken from the novels of dear Andrea Camilleri. To tell the truth I wanted to visit it also for the feeling that it was a bit’ neglected by tourists who choose Sicily as a travel destination.

Ragusa, the city of a hundred bridges and eighteen Unesco monuments, the island on the island (you will understand the meaning of this definition after visiting it). For some years, from a tourism point of view, things have definitely changed. A success certainly to be attributed to artistic wealth, landscaping and gastronomy, but also to the extreme care of the city and the kindness of its people. Great credit for this growth, which, among other things, has made it possible to improve its reception and services, it is certainly attributable to the television series of Commissioner Montalbano. A fiction that in addition to enhancing the Ragusa area, helped to make known some recipes of the Sicilian tradition. Preparations with local ingredients that I did not miss during my stay in Ragusa. Arancini, busiate alle sarde, caponata, Sicilian salad (pomodoro, onion, capers and oregano), minne di Sant'Agata, loaf of bread (seasoned bread), cassata with ricotta ... and many others.

Since tomorrow we will all live an 'armored' Easter in our homes, I decided to brush up the good memories of my trip by preparing an ancient Ragusan dessert typical of the Easter period. A preparation made of simple ingredients that has nothing to do with the most well-known Sicilian cassata. A basket of pasta filled with fresh tuma – the curd, the first phase of cheese production – and ricotta.

Ragusan ricotta cassate

For the stuffing:

  • 1 kg per ton
  • 500 Article. cottage cheese
  • 450 Article. sugar
  • 2 eggs
  • cinnamon, chocolate and grated lemon peel

For the dough:

  • 1 kg of durum wheat semolina flour
  • 3 yolks
  • 50 gr of lard
  • water to taste.

Mix tuma and ricotta (or just cottage cheese) with eggs and sugar, then add cinnamon, grated lemon peel and chocolate chips. The cassata basket is prepared by mixing the flour with the egg yolks, lard and sugar and a little water. Obtained a homogeneous mixture, roll it out to obtain discs of about fifteen centimeters in diameter and some strips of dough of about one centimeter which will be used to reinforce the inside of the edges. Fill the baskets with the ricotta cream and bake for about fifteen minutes at 150 °.

Once ready, sprinkle with a little cinnamon and chocolate chips, if of Modica even better! In combination I recommend a good dry Marsala, Sicilian fortified wine with a great history.

Happy Easter!

Recipe source www.visitvigata.com

 




Nostalgia nostalgia di di Budapest goulash ..., Hungarian soup

And to, every time you return from a vacation, short or long it is, It is gripped by that melancholy that travelers like myself know well. That hint of sadness that comes from nostalgia for the places and the experiences. Despite this, as I often say, the important thing is 'go' to know and to spread the time. Today is already so ..., I have recently returned from Budapest, the 'Paris of the East', from 1873 the capital of Hungary. A city known for its hot springs that the Danube – 'King of the rivers' – divided into two: 'Buda', the highest side of Trapani; ‘Pest’, the lower part and modern. An elegant European capital created by the union of three cities: Buda, Buda and Pest e – where the seat of the parliament and the largest synagogue in Europe, and the oldest underground 'Continental' (1896).

The best thing is the view of Pest to Buda ' (Hungarian proverb).

Well, in this cold February evening I decided to overcome the post-trip preparing melancholy a dish that I love: yl goulash Hungarian traditional (goulash). A soup of ancient origins made with beef and vegetables that once cooked-beinga outdoors in large pots placed directly on fire. A very apt choice, seeing, in the United States and beyond, each 4 February is celebrated with the soup 'National soup day’. Below carry-over recipe that was given to me by the chef dell'Ungarikum Bisztró, a typical restaurant in the center of Budapest where I had the pleasure of dining.

Traditional Hungarian Gulyás

Ingredients:

  • 400 grams of beef into cubes
  • two tomatoes
  • two carrots into rounds
  • a yellow pepper, chopped
  • two chopped onions
  • 2 patate be a
  • means of celery stalk
  • a clove of minced garlic
  • a tablespoon sweet paprika
  • two tablespoons of extra virgin olive oil
  • two liters of water
  • salt and pepper

Preparation:

Saute the chopped onions, then add the meat over high heat rosolandola. Add salt, pepper and ground cumin seeds, stirring continuously. Add the tomato, the pepper, garlic and paprika. Deglaze with about two liters of water, and bake at moderate heat for about 90 minutes. When the meat is almost ready to add the other vegetables and cook for another ten minutes.

The traditional Hungarian Gulyás is served with small dumplings of dough called 'csipetke'. They are prepared by making a dough with an egg, one hundred grams of flour and a pinch of salt. Cook them in boiling water for several armed, drain and add to the soup.

goodbye (goodbye) Budapest!

Hungarikum Bistro – Budapest, Steindl Imre u. 13
www.hungarikumbisztro.hu




Regione che vai, amaretto che trovi.

Quando si parla di amaretti, il mio primo ricordo va alla Gisella, la mia nonna paterna mantovana. Un’ottima cuoca amante della tradizione e delle materie prime di qualità. Da ragazzina passavo molto tempo con lei, la seguivo durante le sue preparazioni e l’ascoltavo incantata nei suoi racconti. I nonni sono figure speciali, that, con parole semplici, sanno trasmettere ai bambini insegnamenti che difficilmente si dimenticano col passare degli anni. Tra i suoi piatti, in particolare, ricordo i tortelli di zucca mantovana. Un impasto delicato con un ripieno dal sapore dolce piccante dato dagli amaretti e dalla mostarda piccante.

Il dolce amarognolo degli amaretti.

Gli amaretti oltre ad essere apprezzati semplicemente così, come buoni biscotti, sono anche utilizzati in molte ricette. Il loro sapore dolce amarognolo è dato dalle mandorle e dalle armelline, il seme presente nel nocciolo delle albicocche, di cui però si deve limitare il consumo, affinché non diventi tossico. In provincia di Asti, nell’azienda “Le dolcezze del Pep“, durante una visita ho seguito con interesse le fasi della loro lavorazione artigianale. Un semplice impasto ottenuto con la giusta proporzione di mandorle, armelline, zucchero e albume d’uovo. In Italia la coltivazione del mandorlo, tranne che per alcune eccezioni nel settentrione, è diffusa soprattutto nelle regioni meridionali, territori in cui questa pianta trova il suo habitat ideale.

Regione che vai, amaretto che trovi.

Il Piemonte è la regione italiana che vanta, relativamente a questa tipicità, più preparazioni artigianali. Sono noti gli amaretti di Mombaruzzo, quelli di Valenza, di Acqui, di Gavi e di Ovada. In Liguria sono conosciuti quelli di Sassello e in Lombardia quelli di Saronno e di Gallarate. Nel Modenese vantano una lunga tradizione quelli di Spilamberto, mentre in Sardegna, grazie alla diffusa coltivazione del mandorlo, sono noti gli “amarettos de mendula”. Solo per citarne alcuni.

Normativa a tutela della denominazione “Amaretto” and “Amaretto Morbido”.

A tutela del consumatore il Ministero delle Attività Produttive e delle Politiche Agricole e Forestali ha elaborato una normativa, che qui di seguito riporto, a garanzia della denominazione dell’Amaretto e dell’Amaretto Morbido. Per entrambi in etichetta deve essere indicata la percentuale di mandorle e armelline presenti.

  • The denomination “Amaretto” è riservata al biscotto di pasticceria a pasta secca avente forma caratteristica tondeggiante, con struttura cristallina e alveolata e superiore screpolata, e gusto tipico di mandorla amara, con eventuale aggiunta di granella di zucchero. Il prodotto presenta una percentuale di umidità inferiore al tre per cento. Gli ingredienti obbligatori sono: zucchero (saccarosio), mandorle di albicocca (armelline), con contenuto di grasso superiore al 45%,mandorle, singolarmente o in combinazione, in quantità tali da garantire non meno del 13% di mandorle complessive, albume d’uovo di gallina.
  • The denomination “Amaretto Morbido” è riservata al biscotto di pasticceria a pasta morbida avente forma caratteristica tondeggiante, con superficie superiore screpolata. Il prodotto deve presentare una percentuale di umidità almeno dell’otto per cento. Gli ingredienti obbligatori sono: zucchero (saccarosio), mandorle di albicocca (armelline), con contenuto di grasso superiore al 45%, mandorle, singolarmente o in combinazione, in quantità tali da garantire non meno del 35% di mandorle complessive; albume d’uovo di gallina. (Le percentuali dei due tipi di mandorle vanno indicate separatamente).

Non ci resta che leggere con molta attenzione le etichette, or, per chi volesse cimentarsi, preparare con buoni ingredienti degli amaretti casalinghi.

Amaretti fatti in casa

> Dosi :

  • 200 grammi di mandorle dolci
  • 50 grammi di mandorle amare (o armelline)
  • 180 grammi di zucchero
  • 4 albumi d’uovo

> Preparation :

  • Sgusciare le mandorle e porle in acqua bollente per un paio di minuti.
  • Pelarle, farle tostare in forno caldo per dieci minuti, and, dopo avere unito lo zucchero, pestarle bene in un mortaio.
  • Aggiungere gli albumi e impastare fino ad ottenere un composto omogeneo da cui si ricaveranno piccoli biscotti rotondi.
  • Porli su una teglia da forno imburrata (o carta da forno), e cuocere a 160 degrees for about 20 minutes.
  • Gli amaretti, una volta raffreddati, vanno conservati in ambiente asciutto.

Le Dolcezze del Pep – Regione Prata, 95 – Incisa Spatacino (AT)

info@ledolcezzedelpep.com




Un tempo la mia finestra si affacciava su una pianta di fichi…

Confettura di fichi senza zucchero.

Un tempo aprendo la mia finestra mi affacciavo su una pianta di fichi: era un albero del mio giardino. A quell’epoca non avevo una predilezione particolare per questo tipo di frutta. Forse perché era li, anno dopo anno, a mia disposizione. Devo ammettere che quella pianta ora mi manca. In realtà mi mancano tutti gli alberi del mio vecchio giardino a cui allora non davo la giusta importanza. Dare per scontato ciò che abbiamo sotto gli occhi tutti i giorni, è un errore che si rivela col tempo. Sono lezioni di vita che impariamo con l’esperienza, e che cerchiamo di trasmettere ai nostri figli, though, come noi, lo scopriranno col passare degli anni.

Pochi giorni fa, tornando da Treviso, ho portato con me dei fichi colti da un albero in aperta campagna. Belli e maturi al punto giusto, mi hanno convinto a preparare una perfetta confettura di fichi senza alcuna aggiunta di zucchero (100 % frutta non trattata a cui non ho tolto la buccia). Prima di scrivervi come mi hanno insegnato a farla, farò una breve premessa. Anche se il termine ‘marmellata’ a mio parere ‘sa più di casa’, ed è usato per lo più nel linguaggio comune, è giusto precisare che con esso ci si riferisce ad un composto a base di agrumi e zucchero, come da direttiva dell’Unione Europea. Con qualsiasi altro tipo di frutta, si ottiene una preparazione che prende il nome di ‘confettura’.

Confettura di fichi

  • Ho raccolto 3 kg di fichi ben maturi non trattati.
  • Una volta lavati, ho tolto solo le parti meno morbide della buccia.
  • Quindi li ho tagliati in 4/6 pezzi, e li ho posti a cuocere in una pentola a bordi alti con l’aggiunta del succo di due limoni.
  • Per addensare il composto ho unito una mela gialla a pezzetti con la buccia (contiene pectina naturale).

Confettura di fichi

  • Ho fatto cuocere il tutto a fuoco lento per circa 1 ora e mezza.
  • Nel frattempo ho lavato e sterilizzato i vasetti, coperchi compresi, in acqua bollente per 30 minutes.
  • Una volta che la confettura ha raggiunto la giusta consistenza, l’ho versata nei vasetti riempiendoli per 3/4; li ho chiusi bene, e li ho capovolti fino a che si sono raffreddati.
  • Ora sono a riposo, al fresco e al buio. Un assaggio però l’ho già fatto… 😉

Confettura di fichi

 




La mia frittata del… Cactus!

Durante i miei giorni trascorsi sull’isola di Ponza, ho passato parte del mio tempo sul terrazzo della casa in cui ho soggiornato, una tipica abitazione ponzese in un borgo marinaro di pescatori in frazione di ‘Le Forna’. Ho goduto così di un’atmosfera molto particolare: di giorno una ricca e variegata vegetazione mediterranea, and, al calar del sole, della poesia delle luci delle case in lontananza sulla collina… quasi un presepioNopal..

Mentre i miei occhi brillavano per tanta bellezza, ho fatto una piccola ricerca su una pianta rigogliosa che avevo proprio a fianco a me: il cactus. Adoro da sempre i suoi frutti, i fichi d’India, molto meno le sue pale spinose, i cladodi, più noti con il nome di Nopal. That said, visto che sono curiosa e che amo le sfide, con la dovuta prudenza, ma soprattutto con dei guanti, ne ho tagliata una giovane e… l’ho messa in padella!

Le pale del cactus Opuntia, pianta tipica messicana, sono un alimento molto diffuso nella cucina di questo paese per il buon apporto nutrizionale di calcio, magnesium, iron, potassium, vitamina A e C. Inoltre è conosciuto per i suoi effetti sazianti, diuretici e ipoglicemici. Una volta tolte le spine, si può assaggiare la sua morbida polpa aggiungendola nelle insalate o come ingrediente per gustose frittate.

Well, fatta questa premessa, visto che amo conoscere e assaggiare tutto ciò che la natura ci offre spontaneamente, mi sono fatta la mia frittata… del cactus! 😉

Nopal

  • Raschiare le spine di due pale, Nopal, con un coltello affilato.Nopal
  • Tagliarle a pezzetti e porle in un tegame ricoperte di poca acqua.
  • Farle cuocere per circa 15 minuti unendo del sale grosso e mezzo succo di limone.
  • Scolare e sciacquare sotto l’acqua fredda per togliere la ‘gelatina’ restante.
  • Nel frattempo imbiondire una cipolla in padella unendo il Nopal a pezzetti, uova sbattute, sale e olio extra vergine di oliva.

Assolutamente da provare!




You know when he was born to rock? I tell you this while I prepare Spongata

 

Honestly before attending the evening culinary-literary held on 4 December 'The Garibaldi 'Cantu, I did not know it either when he was born to rock. The answer gave it to me Ezio Guaitamacchi, journalist and music critic, author and host of radio and television, founder of the historical monthly Jam, Italian thriller writer of the first rock 'Psycho Killer'. His latest book, with a preface by Renzo Arbore, is precisely dedicated to the 'History of Rock'.

Well, birth dThe history of rockel rock historians believe dates back to 1954 in the southern United States. A music that embodied the rebellion of young age and has had several phases. That of Lou Reed, according Ezio Guaitamacchi, was unique and special.

His interview more exciting one with Ray Charles, what is still lacking with Bob Dylan. During dinner inspired by the Christmas traditions of Parma, city ​​of the restaurant's chef, between courses and the other has traced the history of rock with songs performed by Ezio and by the talented singer Brunella Boschetti Ventura.

Music and flavors of Parma

Dinner started with the classic Culaccia, an exclusive specialty of Salumificio Rossi Sanguinaro Fontanellato. A salami without preservatives or additives produced only with pork legs National. A follow anolini in broth to which I added, following the teachings of my grandfather Giuseppe (mantuan), of From Old Red Rows the historic Cantine Bergamaschi ofChristmas traditions of Parma Busseto, birthplace of Giuseppe Verdi.

A wine produced with grapes typical of the Parma: Fortana, Lambrusco, Barbera and Croatina. After the mariola cotta (traditional salami Parma) with mashed potatoes and cabbage and sour, dinner ended with spongata, a Christmas cake from the ancient tradition of poor but rich.

And here I stop, rather, I give you the recipe in my turn I got to give.

Christmas 2014

  • Shortbread

We begin to prepare the pastry by mixing 400 Article. flour, 200 Article. di burro ammorbidito, 1 glass of white wine, 180 Article. sugar, 2 eggs and a pinch of salt.

Then let the dough rest for an hour in the refrigerator and roll it out with a floured rolling pin to form two halves, one base and a cover. Use a pan to low edge.

  • Stuffing

Heat in a water bath 400 Article. of honey. Then chop 200 Article. walnuts and combine 100 Article. breadcrumbs toasted, 100 Article. raisins, 100 Article. pine nuts, 100 Article. candied citron, 10 Article. cinnamon and a sprinkling of nutmeg.

Mix everything with honey, pour over pasta, and finally cover with the second disc. Prick the surface with small holes, and put in oven at 200 degrees for about 35 minutes.

 spongata




Are you sure you know all about apples? Let's talk in front of a cake.

Today I want to talk about the apple, my delicate fruit, one of my strudel breakfast Trentino, what I use for cakes that take me back to childhood. Well, I think the apples are the oldest fruit. So many things you could write ...

Surely the most famous is the apple of Adam and Eve, the fruit of sin, not to mention that poisoned Snow White, or the one used in the title of a film to evoke the time of innocence and youth.

I therefore ask you: “What brings you to mind an apple?“As far as I'm concerned, it brings me back to the family and the beautiful traditions of the past.

Did you know that ...

  • Apples are a good source of fiber and for this a great low calorie snack, easy to carry Orchard.is.
  • They are rich in antioxidants.
  • Due to their low sugar content are ideal for diabetics.
  • Given the high digestibility can be safely consumed by those who have digestive problems, even after a meal.
  • And 'advisable to eat apples with peel, only in the case where there is the safety that have not been performed, treatments with pesticides.
  • There are more than a thousand varieties, for this is the most common tree on Earth.

This is the time for apples, I want to talk in front of a cake?

The Apple pie

Every family has an apple pie with its variants. I will do a very simple fact that I love to eat for breakfast. Here's how I prepare.

Once you have beaten three egg yolks with 150 Article. sugar, add the whites beaten stiff, and amalgamate with:

– 200 Article. flour

– 1 packet of yeast

– 80 Article. of butter out of the fridge for long

– a sprinkling of cinnamon

– half lemon juice

– three apples cut into cubes

Place the dough in the oven heated to 170 degrees, and cook for about 40 minutes.

The apple for breakfast




About seasonal vegetables, you know the Spingitora?

The Spingitora is an ancient tradition in use in Apulia. In practice, during the meal, without having to ask, is brought to the table a plate of mixed seasonal vegetables. Not that fresh vegetables seasoned, as the word, 'Push' to eat again.

The story seems to trace this custom to the Spanish, that, in turn, have inherited from Arab countries. A part of the origins, very loving vegetables, I find that this tradition should be spread and shared.

The important thing, in the choice of raw materials, is the seasonality and provenance. E 'therefore advisable to be careful in purchasing, to safeguard our health and to help the Italian agriculture.

But why it is recommended to eat more vegetables?

Let's do a quick review.

  • They are an excellent source of vitamins, minerals and antioxidants.
  • In the warm months, with the loss of fluids, help us to idratarci.
  • They are a good source of carotenoids: plant pigments with antioxidant properties. The latter, by neutralizing free radicals produced in excess by the, avoid that these molecules damage the membranes of healthy cells and their DNA.
  • Numerous studies have confirmed that a diet rich in vegetables is a sign of good health. In populations that are abundant consumption, the incidence of cancer is much lower.
  • Better raw or cooked? It 'a matter of taste. Anyway, eating them raw you avoid wasting vitamins.

I conclude with one last piece of advice. Raw vegetables willingly go hand in hand with the Pinzimonio: a mixture obtained by mixing good extra virgin olive oil, sale, pepe, good vinegar or possibly lemon.

A fresh and light dish perfect in every season, I recommend to my friends restaurateurs to bring more to the table!

Calendar of Vegetables

Source: 'Foods that are good, foods that are bad '- Tom Sanders professor of nutrition and dietetics at King's College, University of London




"I nu faci Piattu of honeycombs?"The mashed beans Franca and Nini

In my past days in Carovigno I met a family owned a small restaurant on the sea. Even if someone finds it hard to believe, I can not say a word unless I'm in a good place, while unlike, if I am comfortable, is a river in flood. Well, The first time I went to this family restaurant I met Nini, his wife Franca, ed Elena, their daughter.

TARDI Era, there were few people in the local. I ate sitting at a table, and Ninì to another, a short distance. I have seen silent and with sad eyes. Maybe that's why I asked him what he had in the pot. With the puzzled look told me that unfortunately could not enjoy what he wanted because of a disease. I do not know why, perhaps to send a bit 'of my enthusiasm for that moment passed them, but I moved and I sat down to eat next to him for a chat. He told me of his meeting with Domenico Modugno…

Nini has left us Wednesday 23 Last July after a long illness. I promised to write to him and Franca of our meeting. In verità lo avevo già fatto, before you even get the news. This is my way to remember.

“I nu faci Piattu of honeycombs?” It 's so that you ask Specchiolla, fraction of Carovigno in the province of Brindisi, one of the typical dishes of Puglia. How I found out? Andando Jude, a small restaurant on the sea that drew my attention to the flowers and plants placed in beautiful frame around the local. Those who love nature in itself is already a special person, per me, I love the green, the best presentation.

In fact the exact name of this refreshment is TAV. (shooting), restaurant as well as being the headquarters of clay pigeon shooting Specchiolla. There are entry a day after, riding a bike on the boardwalk, appetite was felt. Inside a simple typical trattorias family, and on the back, all'esterno, a porch from which I admired the beautiful view of the sea.

In addition to familiarize yourself with the environment I like to do it with people, that's how I met Nini and his wife Franca, the owners of the restaurant. You're the queen of the kitchen, e lui, with her daughter, room attendant. The first time I went they told me of his past in Milan, when he worked at the Piccolo Teatro. He took care of the transport of the sets and everything else needed for the preparation of comedies.

One day, having to deliver the costumes to the dressing room before a performance of Domenico Modugno, decided to inserirgli shirt in a ticket with a simple wish of good luck. Domenico, nativo di Polignano a Mare, I went to look for before going on stage to thank, pleased to have on staff a co-worker of his land.

It 'so who knew him, but not only, the comedy was so successful as to induce Domenico Modugno to make a habit of greeting to Nini before the beginning of each show. Beautiful atmosphere of a past time that I listened to on a hot summer afternoon, facing the beautiful sea of ​​Carovigno and a plate of mashed fava beans.

Fave

  • Soak in the water a handful of beans per person for an entire night.
  • Then drain and transfer them in a pot of water covering them. In addition to combine the salt and a potato head, cut into cubes.
  • Once you come to a boil, cook over low heat for an hour removing the foam that gradually form.
  • Stir occasionally moving the pot vigorously, without the aid of spoons.
  • Once absorbed the water passing the mixture into the strainer in combining contemporary of extra virgin olive oil.

The mashed beans thus obtained can be accompanied by chicory country, from hot chili peppers, or from the white. It is also good warmed up the next day with the fried onions.

A legume among the oldest that can be used fresh or dried. It 'a good source of phosphorus, iron, zinc, magnesium and vitamin E.

Da Ninì

Restaurant by Nini T.A.V. – Avenue of Tamarisk, Specchiolla - Carovigno (BR)




Le frittelle d’Acacia di nonna Vanda

Have you ever made pancakes with flowers Acacia? This is the right time.

A few days ago I picked them up in the countryside in Treviso, away from the smog and traffic. I was surrounded by the white of the bunches and I sucked perfumes.

The recipe for these pancakes that I have written below, is a sweet lady named Vanda will never forget the smile he addressed to me every time that I visited. For some years now has left us ... but not the memories.

Fiori d'Acacia

Le frittelle d’Acacia di nonna Vanda

Pick up bunches of flowers Acacia semi-closed in a non-polluted environment.

Then prepare the batter with the following ingredients:

  • 2 eggs
  • 5 tablespoons of sugar
  • 2 glasses of iced sparkling water well
  • 2 tablespoons extra virgin olive oil
  • a pinch of salt
  • half a bag of baking powder
  • a pound of flour

Mix well with a whisk.

Pastella per le frittelle d'Acacia

Once you have a smooth mixture immerse bunch of Acacia (without washing), and fry in hot oil or lard in good quality.

Frittura d'Acacia

Then, after doing well on paper towels to dry the pancakes, sprinkle with powdered sugar and flowers of Acacia.

Did you know that these flowers are a symbol of hope of love? 😉

photo 1

Seguici

Vuoi avere tutti i post via mail?.

Aggiungi la tua mail: