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okay, well, i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. i m stanley tucci. i m fascinated by my italian heritage, so i m traveling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. the rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good. their land drove ligurians to the sea ....
oh, wow. steep. is this okay, here we are, finally. i had no idea it was that far. so i ve just made my way up thousands of steps to this place, castle brown, which is in portofino, which is in liguria. and liguria is a crescent right on the coast of italy, bordering tuscany and france. they ll carry me out of here on a stretcher, but i don t mind because the food is amazing. i m stanley tucci. i m fascinated by my italian heritage, so i m traveling across italy to discover how the food in each of this country s 20 regions is as unique as the people and their past. the rugged environment has made the ligurians tough and unafraid of a challenge. so you call this? le guide le cocho, because everything here must be done by hand. centuries of wrestling their food out of a small amount of land have given these people a wisdom that s right for our times. the harshness of their region has made them inventive. oh my god. liguria gave us pesto. it s really good ....
Before the pasta is added, laurel and i position ourselves under the frescoes, ready for conspicuous consumption. to la superba. la superba. and having this restaurant all to ourselves. oh, man, couldn t get much better than this. hi, chef. oh, look at this. okay, corzetti. that sauce is gorgeous. have you tried the meat yet? no, not yet. beautiful. delicate. rich but delicate. that should be the new nickname for genoa. turns out the pasta is just the opening scene of an epic drama. capone magro was once a snack for sailors, just fish and sea ....
turns out the pasta is just the opening scene of an epic drama. capone magro was once a snack for sailors, just fish and sea biscuits. then the wealthy got hold of it. when the church announced that nobody could eat meat on so-called magro days, magro meaning lean, the rich adapted this dish to keep themselves from fading away. oh, my god. no. speaking of elaborate and ornate. come on. chef. so we have lobster, shrimp, mussels. wow. ....