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Ciao Italia -Tuscan Supper / Cena Toscana

Ciao Italia -Tuscan Supper / Cena Toscana
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United statesMichele rabazziMary ann espositoMary annPappa al pomodoroChef michele rabazziBeef tagliataCiao italiaAnn espositoஒன்றுபட்டது மாநிலங்களில்மேரி ஆண்டு எஸ்போசிட்டோமேரி ஆண்டுபப்பா அல் போமோடோறோச்ம் இத்தாலியாஆண்டு எஸ்போசிட்டோ

Stylish new Italian restaurant brings the Adriatic inside the Loop

Stylish new Italian restaurant brings the Adriatic inside the Loop
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Angelo cupponeEloise nicholsFerdinando sciannaJessica biondiPolpoe patatePappa al pomodoroItalian bitesBosscat kitchenRice villageVitello tonnatoAperol spritzபப்பா அல் போமோடோறோஇத்தாலிய கடித்ததுமுதலாளி சமையலறைஅரிசி கிராமம்அப்பேரொளி ஸ்பிரிட்ஸ்

Recipes with Julie Van Rosendaal: Dinner when it s too hot to cook

Recipes with Julie Van Rosendaal: Dinner when it s too hot to cook When the temperature hits 30 degrees, cooking dinner might not be high on your list of things you want to do besides ordering takeout or resorting to deli chickens. Social Sharing

Julie van rosendaalPappa al pomodoroBread soupVan rosendaalLakeland wild riceMoonstone creationCalgary eyeopenerபப்பா அல் போமோடோறோரொட்டி சூப்மூன்ஸ்டோன் படைப்பு

Detailed text transcripts for TV channel - CNN - 20210613:03:43:00

loaf s life. the best ones however are saved for the advanced years, when bread is old and stale. that s when tuscan cooks get really creative. tucci: and here we are. yeah. yeah, it s very exciting. i m having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and i m joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. hi stanley. tucci: uh-oh. leonardo: oh, hi. tucci: hi. this place specializes in poor food and their recipes are so heavenly i m sure it s where old bread would choose to come and die. marco maselli is the restaurant s owner this is the ribolita. basically, the main ingredients are bread and the black cabbage. and then, we have the tomato and bread soup, pappa al pomodoro.

Stanley tucciCinghiale biancoLeonardo romanelliDaniella murphyArt restorerLocal food expertHi stanleyUh ohPappa al pomodoroMarco maselli

Detailed text transcripts for TV channel - CNN - 20210613:03:44:00

the base is olive oil and garlic, tuscan bread and tomato. it sounds very simple. not so simple to prepare. tucci: not simple to make. marco: to make good. but, in my opinion, the queen of the tuscan dishes is the panzanella. i was hoping that was mine. also, a very simple and poor dish. tuscan bread soaked in vinegar and onion and tomato. marco: enjoy. tucci: thank you. daniella: this panzanella is very good. tucci: and this pappa al pomodoro, perfecto. this is one of my favorite things, i make it for my kids, they ll just eat. like it s ice cream, practically. we have good tomato, good olive oil and tuscan bread. maybe not tuscan bread. maybe, ok. [laughs] i have to admit, that i much prefer tuscan bread cooked in dishes like this because on its own it can taste quite bland and that s an understatement. it actually tastes like cardboard. that s because it s unsalted.

Stanley tucciTuscan breadPappa al pomodoroOlive oilMarco maselliDaniella murphyMy favorite thingsIce cream