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Today a lunch 100% from my homeland: "manzo all'olio" (Beef in extra virgin olive oil), with extra virgin olive oil of my father (from lake Iseo), cornmeal from Brescia province too, and the last bottle of Franciacorta wine I had 🙂 well, the Angus is Hungarian, so almost 100% 😀
Focaccia is ready, amazing as always 😋👌paired this time with a Duvel special edition, brewed for their 150th anniversary. Not as great as the classic Duvel, but definitely a good beer 👍 recipe is on the blog
Soon ready for dinner 😋the first focaccia of 2021 with good date tomatoes👌☀️
Today a little specialty: pasta with "Buzzonaglia di tonno" 😋Buzzonaglia is the part of the tuna fillet that is located close to the central bone, the backbone of the fish. It has an intense flavor and a dark color due to the blood, and it is appreciated by people that know it. And yes, the flavor is great and much more intense than the usual canned tuna, so also lower amounts can be used to prepare a dish of pasta.
Cena/tarda merenda con tortano napoletano sfogliato (o casatiello senza uova sopra, vedetelo come preferite 😀 ), sempre ottimo e buono per più giorni 😋👌buonissimo e profumatissimo! ricetta sul blog!
Today lunch with yesterday's leftovers 😋 but I had left the kid goat loin for today, to be cooked differently 👌 recipe is on the blog
It's not Easter for me without a good Colomba to close the lunch 😋paired with a wonderful Szamorodni wine: Balassa Bomboly 2017 👌
Easter is tradition for me: roasted kid goat, with tzatziki sauce and mint sayce, and an amazing Hungarian furmint: Szepsy Urban, simply wonderful 🍷😋 now some rest, but there's still place for the dessert 😂 recipe is on the blog
Let's start the Easter lunch with an aperitif 🍾☺️ finally we found a nice cider made in Hungary! A pet-nat cider, exclusively made with apples, no sweeteners or other additives which are usually found in the commercial fake ciders. A good cider, as it should be 👌
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