Set of 6 French porcelain D’AUTEUIL by Jacques LOBJOY cheese / snacks plates. Various designs.
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Format: Paperback or Softback. Your Privacy. Condition Guide. Item Availability.
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Handcrafted Italian plum tomato sauce. Per 1/2 Cup: 140 calories; 5 g sat fat (25% DV); 460 mg sodium (20% DV); 5 g sugars. Since 1950. Authentic Italian Foods. Each recipe begins with signature Italian plum tomatoes, vegetable and a fragrant finish of herbs.
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Goat's Milk and Its Uses - With Information on Milking and Making Cheese, Butter and Cream (Hardback or Cased Book). Format: Hardback or Cased Book. Condition Guide. Your source for quality books at reduced prices.
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It is the second sheep's milk cheese to get the renowned AOP mark, following Roquefort. Agour and Baillet, while unique, have a shared goal of maintaining Basque culinary traditions. For a traditional Basque pairing, serve with black cherry jam.
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Discover the rustic charm of Istara P'tit Basque, a traditional pure sheep's milk cheese crafted in the heart of the Basque region. This semi-hard cheese boasts a smooth, creamy texture with a nutty, slightly sweet flavor that lingers on the palate.
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<< The item is a Size 16 Ounce (Pack of 5) >> De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious ?fresh? pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Orecchiette (litt.
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Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb.
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