Dessert - Dolce - Postre Dessert - Dolce - Postre Dessert - Dolce - Postre

Total Page:16

File Type:pdf, Size:1020Kb

Dessert - Dolce - Postre Dessert - Dolce - Postre Dessert - Dolce - Postre DESSERT - DOLCE - POSTRE DESSERT - DOLCE - POSTRE DESSERT - DOLCE - POSTRE BITTERSWEET CHOCOLATE COBBLER 10 BITTERSWEET CHOCOLATE COBBLER 10 BITTERSWEET CHOCOLATE COBBLER 10 served warm, vanilla bean ice cream served warm, vanilla bean ice cream served warm, vanilla bean ice cream VANILLA BEAN CRÈME BRÛLÉE (GF) 10 VANILLA BEAN CRÈME BRÛLÉE (GF) 10 VANILLA BEAN CRÈME BRÛLÉE (GF) 10 fresh raspberries fresh raspberries fresh raspberries TORTA CAPRESE (GF) 10 TORTA CAPRESE (GF) 10 TORTA CAPRESE (GF) 10 flourless chocolate cake, almond tuile, cherries, flourless chocolate cake, almond tuile, cherries, flourless chocolate cake, almond tuile, cherries, whipped cream whipped cream whipped cream FRANGELICO-CHOCOLATE CHEESECAKE 10 FRANGELICO-CHOCOLATE CHEESECAKE 10 FRANGELICO-CHOCOLATE CHEESECAKE 10 candied hazelnuts, chocolate ganache, candied hazelnuts, chocolate ganache, candied hazelnuts, chocolate ganache, graham cracker crust graham cracker crust graham cracker crust OLIVE OIL CAKE 10 OLIVE OIL CAKE 10 OLIVE OIL CAKE 10 citrus syrup, raspberries, whipped mascarpone citrus syrup, raspberries, whipped mascarpone citrus syrup, raspberries, whipped mascarpone Pastry Chef: Nichol Halverson Pastry Chef: Nichol Halverson Pastry Chef: Nichol Halverson DESSERT WINE DESSERT WINE DESSERT WINE Malvasia Passito, Il Negrese ’17 10 Malvasia Passito, Il Negrese ’17 10 Malvasia Passito, Il Negrese ’17 10 Barsac, Château Climens “Cyprès de Climens” ‘16 12 Barsac, Château Climens “Cyprès de Climens” ‘16 12 Barsac, Château Climens “Cyprès de Climens” ‘16 12 Sauternes, Château Guiraud “Petit Guiraud” ’16 12 Sauternes, Château Guiraud “Petit Guiraud” ’16 12 Sauternes, Château Guiraud “Petit Guiraud” ’16 12 Vin Santo del Chianti Classico, Fèlsina ‘08 15 Vin Santo del Chianti Classico, Fèlsina ‘08 15 Vin Santo del Chianti Classico, Fèlsina ‘08 15 Tokaji Aszú, Royal Tokaji “5 Puttonyos” ’16 18 Tokaji Aszú, Royal Tokaji “5 Puttonyos” ’16 18 Tokaji Aszú, Royal Tokaji “5 Puttonyos” ’16 18 Icewine, Inniskillin “Vidal” ’18 20 Icewine, Inniskillin “Vidal” ’18 20 Icewine, Inniskillin “Vidal” ’18 20 PORT - MADEIRA PORT - MADEIRA PORT - MADEIRA Quinto do Noval “Noval Black”, Ruby 8 Quinto do Noval “Noval Black”, Ruby 8 Quinto do Noval “Noval Black”, Ruby 8 Croft, Reserve Tawny 8 Croft, Reserve Tawny 8 Croft, Reserve Tawny 8 Ramos Pinto, 20yr Tawny 12 Ramos Pinto, 20yr Tawny 12 Ramos Pinto, 20yr Tawny 12 Kopke, Colheita ’78 20 Kopke, Colheita ’78 20 Kopke, Colheita ’78 20 Rare Wine Co. Historic Series: 12 Rare Wine Co. Historic Series: 12 Rare Wine Co. Historic Series: 12 Boston Bual, N.Y. Malmsey Boston Bual, N.Y. Malmsey Boston Bual, N.Y. Malmsey ARMAGNAC – COGNAC - BRANDY ARMAGNAC – COGNAC - BRANDY ARMAGNAC – COGNAC - BRANDY Sempe Armagnac VSOP 12 Sempe Armagnac VSOP 12 Sempe Armagnac VSOP 12 Courvoisier VS 9 Courvoisier VS 9 Courvoisier VS 9 Hennessey VS 11 Hennessey VS 11 Hennessey VS 11 Remy Martin VSOP 12 Remy Martin VSOP 12 Remy Martin VSOP 12 Hennessy XO 28 Hennessy XO 28 Hennessy XO 28 Boulard Calvados VSOP 10 Boulard Calvados VSOP 10 Boulard Calvados VSOP 10 Pineau des Charentes, A.E. Dor 7 Pineau des Charentes, A.E. Dor 7 Pineau des Charentes, A.E. Dor 7 Clear Creek Apple Brandy 2yr / 8yr 8 / 11 Clear Creek Apple Brandy 2yr / 8yr 8 / 11 Clear Creek Apple Brandy 2yr / 8yr 8 / 11 Clear Creek Pear Brandy 11 Clear Creek Pear Brandy 11 Clear Creek Pear Brandy 11 GRAPPA GRAPPA GRAPPA Jacopo Poli Moscato 14 Jacopo Poli Moscato 14 Jacopo Poli Moscato 14 Jacopo Poli Sarpa (blend) 11 Jacopo Poli Sarpa (blend) 11 Jacopo Poli Sarpa (blend) 11 Marolo Brunello di Montalcino 14 Marolo Brunello di Montalcino 14 Marolo Brunello di Montalcino 14 .
Recommended publications
  • Chapter 4: Results
    CHAPTER 4: RESULTS 4.1 Prevalence of ECC, Nutritional Status, Dietary Habits and Knowledge, Attitude and Practices (K/A/P) of mothers in proxy population (5-6 year old children). 4.1.1 Socio-demographic characteristics of proxy population (5-6 years old) The, majority of mothers (87.5%) and fathers (85.1%) were between 20-49 years old. All (100%) of them were Malays. The majority of mothers (70.2%) and fathers (62.6%) had at least secondary education. However, most mothers (72.4%) were not working while all the fathers were employed. More than one-half (58.4%) have large families (>6 members) and almost two-thirds (62.2%) earned incomes below the poverty line. More than three-quarters of the families spent less than RM500 on food. About one-half got their main water supply from wells (49.5%) and others sources (4.6%) (eg. river, pond and underground water) (Table 4.1). 4.2.2 Early Childhood Caries of Proxy Population (5-6 years old). The overall mean dmf was 10.6; of which the largest contributor to the dmf score was the decay component (d=10.5, SD= 4.8) while missing (m=0.14, SD= 0.7) and filled teeth (f=0.04, SD= 0.5) was very low (Table 4.1.2 (a)). Meanwhile, almost every child was affected by caries (97.9%). The majority; ie more than three-quarters (78.6%) have more than 7 teeth affected by caries. There were no significant differences between Tumpat and Pasir Mas districts (p=0.426) (Table 4.2(a), 4.2(b)).
    [Show full text]
  • Alee-Chee] a Tasty Native Fish of South of Italy
    pronounced [alee-chee] a tasty native fish of South of Italy The perfect way to end a meal is with a dessert… or two. Made from the richest ingredients, our desserts are always topped off with love. At Alici, we’re all about good food and good moments. Dolci DESSERTS Torta al formaggio (D) 50 Lemon cheese cake, wild berries, almond soil Tiramisu (D) 45 Lady finger biscuit, mascarpone, espresso coffee Fondente al cioccolato (D)(N) 50 Dark chocolate nutella fondant, liquorice gelato Delizia al limone (D)(N)(A)* 50 Almond sponge cake, custard cream, limoncello Torta caprese (D)(N) 50 Chocolate flourless cake, white chocolate cream, maldon sea salt Piccola pasticeria (D)(N)(A)* 45 Selection of cannoli, baba, cantucci, profiterole Soufflé al mandarino (D) 55 Mandarin soufflé, Zéphyr white chocolate Cannoli (D)(N) 45 Pistachio, chocolate, and orange cannoli Gelato al formaggio (D) 45 Cream cheese gelato, honeycomb Selezione di frutta 145 Selection of tropical fruits with fruit sorbets (4-3 pers.) Gelati (D) 45 Daily selection of gelato, dehydrated mousse Selezione di sorbetti 45 Daily selection of sorbet, mint moss, citrus meringue (D)Dairy - (N) Contains nuts - (A) Alcohol - Gluten free upon request. Prices are subject to 7% municipality fees and 5% VAT Digestivi DIGESTIVES Grappa Amari Gaja & Rey Chardonnay 100 Fernet Branca 40 Ornellaia 105 Amaro Averna 40 Berta Tres 125 Branca Menta 40 Berta Aqua Vitae 80 Ramazotti 40 Bocchino Nebbiolo Delle Langhe 60 Amaro Montenegro 40 Bricco dell›Uccellone 80 Lazzaroni Amaretto 50 Lugana 55 Sambuca Romana White 40 Nonino Millesimato 50 Limoncello Del Sole 40 Nonino Moscato 50 Herbal Teas Coffees Black 25 Espresso 16 Green 25 Black Coffee 16 Darjeeling 25 Double Espresso 18 Earl Grey, 25 Cappuccino 20 Jasmin 25 (Choice of milk: almond, soy, Peppermint 25 lactose-free) Chamomile 25 .
    [Show full text]
  • Download MOQ Recipes Book
    DATE PUDDING Bateel INGREDIENTS DATE PUDDING 200g Khidri pitted dates (other dates can be used, as long as they are not too hard) 200ml water 1 level teaspoon baking soda 150g brown sugar 2 eggs 100g flour 1 level teaspoon baking powder 25g chopped pecans BUTTERSCOTCH SAUCE 100g brown sugar 100ml cream (%35) 50g unsalted butter PREPARATION Bring the water to a boil. Add the chopped dates and baking soda. Let sit for 5 minutes, then pour into a blender and whizz to a fine pulp, then set aside to cool. Mix the butter, sugar and egg together in a bowl. Add the sifted flour and baking powder and mix well. Pour in the cold date mixture and chopped pecans. Mix gently to combine evenly. Fill 8 muffin or individual pudding molds with mixture. Bake at 170 °C fan oven for 25 minutes. Remove from oven to cool on a wire rack. Place sauce ingredients into a pan on medium heat. Take care to avoid boiling. Stir with a wooden spoon and heat until the sugar has melted. Simmer gently for 3 minutes. To serve the puddings, drizzle some butterscotch sauce onto a serving plate. Place a date pudding upside down onto the plate and decorate with one caramelised pecan nut. UMM ALI Bread and Bagels INGREDIENTS 2 slices of puff pastry 1 cup of milk 1 tbs condensed milk 1 tbs fresh milk 2 tbs of raisin 1 tbs walnut 1 tbs almond 1 tbs pistachio PREPARATION Bake the puff pastry, then mix all ingredients and bake for 20 minutes at 250 degrees.
    [Show full text]
  • Chocolate Snow Skin Moon Cakes 巧克力冰皮月餅/巧克力冰皮月饼
    Chocolate Snow Skin Moon Cakes 巧克力冰皮月餅/巧克力冰皮月饼 Prep time: 60 minutes Make time: 60 minutes Total Time: 2 hours Yield: 12 mooncakes (50g each) Ingredients: Snow Skin Dough: 200g Snow skin premix powder 40g Vegetable shortening 200g Water (in room temperature) A few Coco powders/ any food powder (optional) 1 cup Cooked flour to dust the mooncake and the mold Filling: Half of a Chocolate Cake (break it into pieces): I used this recipe from Add a Pinch. Chocolate Ganache: I also used the recipe from Add a Pinch to make my chocolate ganache. Chocolate covered rice crispies (optional) Milk Instructions: For the Filling: 1. Bake a chocolate cake and break it into pieces. 2. Make a batch of chocolate ganache. After it cools down, add some chocolate cereal for a better texture. 3. Mix both chocolate cake and the ganache together. and add some milk to make it creamy. 4. Put it in the fridge. Chill for at least an hour. For the Snow Skin Dough: 1. Mix all the ingredients together, and add some Coco powder for the color of the dough. 2. Put it in the fridge. Chill for at least an hour. Making the Mooncakes: 1. When both chocolate mixture and the dough are firm enough to handle, divide them into 25g portions each and roll into a ball. 2. In the meantime, put about a cup of flour into a steamer to steam it for 5 minutes. Take it out and cool down. 3. Flatten the dough. Place the filling into the center of the dough.
    [Show full text]
  • Banana Blue Monster Butter Pecan Banana Cream Pie
    BANANA BLUE MONSTER BUTTER PECAN Banana flavored Ice Cream Blue Vanilla Ice Cream with Oreo® Cookies Butter Pecan flavored Ice Cream with Using Fresh Bananas and Nestle® Chocolate Chip Cookies Whole Roasted, Buttered and Salted Pecans BANANA CREAM PIE BLUE MOON CAKE BATTER Banana Ice Cream with Marshmallow Ripple Blue Raspberry Yellow Cake Batter and Sugar Cookie Gems flavored Ice Cream flavored Ice Cream BIRTHDAY CAKE BLUEBERRY COBBLER CHEESECAKE WITH OREO® Cake Batter Ice Cream Vanilla Ice Cream Cheesecake flavored Ice Cream with Cheesecake with a Blue Butter Cream Ripple and Sprinkles with Blueberry Ripple and Sugar Cookie Gems Chunks, Oreo® Pieces and Oreo® Crumbs BLACK CHERRY BROWNIE DOUGH CHERRY VANILLA Black Cherry flavored Ice Cream Chocolate and Vanilla Ice Cream Layered Vanilla Ice Cream with Whole Black Cherries with Cookie Dough and Brownie Pieces with Whole Maraschino Cherries BLACK RASPBERRY BUCKEYE CHOC. PEANUT BUTTER BROWNIE Black Raspberry Peanut Butter Ice Cream Chocolate Ice Cream with Reese’s Peanut flavored Ice Cream with Fudge Ripple and Buckeye Candy Pieces Butter® Ripple and Brownie Chunks CHOCOHOLIC CHUNK CHOCOLATE PECAN GRAHAM CENTRAL STATION Deep Dark Chocolate Ice Cream Chocolate Ice Cream Graham flavored Ice Cream with a Graham Cracker with Dark Chocolate Chips with Whole Roasted, Buttered and Salted Pecans Ripple and Chocolate Covered crunchies CHOCOLATE COCONUT CREAM PIE GREEN TEA Chocolate Coconut Ice Cream with Marshmallow Ripple, Green Tea flavored Ice Cream Coconut Flakes and Sugar Cookie Gems flavored
    [Show full text]
  • Product Catalogue Our Gourmet Treats Individuals 4 Are Your Happiness!
    PRODUCT CATALOGUE OUR GOURMET TREATS INDIVIDUALS 4 ARE YOUR HAPPINESS! LARGE CAKES 14 FAMILY OWNED EXCELLENCE AND INNOVATION Ribbons and Bows Cakes is a long established and proud Our fully qualified expert pastry chefs and bakers are family owned business with a strong reputation for highly skilled and innovative – always refining production producing the most amazing gourmet cakes and desserts. techniques and products to create the most amazing We have a deep understanding of customer needs and classic and contemporary cakes and desserts. SLICES 23 service, providing an outstanding customer experience. We continue to develop our product range to meet We have established long and successful relationships with the changing needs and lifestyles of our customers. many well known hospitality and food venues reflecting our ongoing commitment to quality, service and value. Our team of highly experienced and talented pastry NUTRITIONAL PRODUCTS TARTS 24 chefs and bakers are very passionate about their craft. We recognise the trend to healthier eating and balanced diets. Accordingly, we continue to refine and expand our range of products so that they not only look good and HANDMADE GOURMET FRESHNESS taste delicious, but also provide nutritional benefits. We specialise in handcrafted and freshly made gourmet We also cater for people with allergies and intolerances so cakes, desserts and pastries. We are unique in the that they too can enjoy our gourmet cakes and desserts. BAKED TREATS 27 market with the creativity, variety, freshness and We offer a selection of products which are flourless and quality of our products. made from Halal ingredients. We can also produce cakes and desserts made from organic ingredients.
    [Show full text]
  • Dessert Menu
    TORTA CAPRESE (gf) // 13.75 GELATI ASSORTITI Flourless Chocolate Almond Cake Homemade Ice Creams // 8.75 served with Homemade Vanilla Ice Cream Chocolate | Vanilla | Chocolate Mint Pistachio | Moscato | Mixed Berry CRÈME BRÛLÉE // 13.75 Extra Virgin Olive Oil Creamy Custard topped with Caramelized Sugar Homemade Sorbet // 8.75 BAVARESE CIOCCOLATO BAILEYS // 13.75 Lemon | Strawberry | Limoncello White Chocolate Mousse, Baileys Liquor Ganache AFFOGATO // 9.75 TIRAMISÙ // 13.75 Homemade Vanilla Gelato topped with Little Venice Famous Specialty Caffè del Doge Espresso & Whipped Cream Coffee Mascarpone, Coffee Liqueur, Lady Fingers AMARETTI // 3.50 each CROSTATINA DI FRUTTA FRESCA // 13.75 Soft Almond Petit Fours Lemon Custard Fruit Tart, Mixed Berry Ice Cream FRESH FRUIT PLATE // 14.00 BAKED ALASKA // 15.00 Chef’s Selection of Seasonal Fruit Chocolate & Vanilla Ice Cream, Fruit Candy, Gos- lings Gold Rum Meringue CHEESE PLATE // 17.75 Flambéd at your table Chef’s Selection * Please advise your server of food allergies and dietary restrictions * BERMUDA COFFEE // 12.00 ITALIAN COFFEE // 12.00 Coffee, Goslings Black Seal Rum, Kahlúa & Coffee, Sambuca & Whipped Cream Whipped Cream JAMAICAN COFFEE // 12.00 IRISH COFFEE // 12.00 Coffee, Jamaican Rum, Tia Maria Coffee, Irish Whiskey, Brown Sugar & Whipped Cream COGNACS & ARMAGNACS GLASS GRAPPAS GLASS Hennessy Vs $13.00 Sarpa Di Poli $14.00 Hennessy V.S.O.P $15.00 Frattina Chardonnay $14.00 Calvados V.S.O.P $15.00 Tignanello $18.00 Calvados X.O $25.00 Pere Di Poli $20.0 Remy Martin V.S.O.P $16.00 Remy Martin X.O $36.00 PORT GLASS Armagnac 1985 $32.00 Graham’s Six Grapes $7.00 Armagnac 1965 $48.00 Dow’s 2000 $10.50 Richard Hennessy $165.00 Taylor’s 10 Year Old Tawny $10.50 L’Or Martell $215.00 Taylor’s 20 Year Old Tawny $18.00 Remy Martin Louis XIII $290.00 Sandeman Tawny $15.50 Graham’s 30 Year Tawny $30.00 * For a larger selection of dessert wines & port wines please ask for our wine list * .
    [Show full text]
  • A 1718 Cookbook Contains a Dessert Recipe Similar to the Sachertorte
    A 1718 Cookbook Contains A Dessert Recipe Similar To The SacherTorte Sacher Torte Day is observed annually on December 5. Sacher Torte, also known as Sachertorte, is a unique type of chocolate cake (or torte) that was invented by Austrian Franz Sacher in 1832. Sacher Torte is one of Vienna’s most famous culinary specialties. Franz Sacher was only an apprentice when Prince Wenzel Von Metternich ordered a special dessert from the kitchen for his guests. With the chef ill, Sacher stepped in for his superior and created what is known world wide as the Sacher Torte. His son, Eduard, went on to perfect this decadent dessert. The Sacher Torte is created with apricot jam between layers of rich, chocolate sponge cake and topped with a layer of chocolate icing. The original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. A torte (from Italian torta) is a rich, usually multi-layered, cake that is filled with whipped cream, butter creams,mousses, jams, or fruits. When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour alone. Tortes are commonly baked in a spring form pan. The most well-known of the typical tortes include the Austrian Sacher torte. Sacher Torte, a chocolate cake filled with apricot jam and covered with chocolate icing. It was created in Vienna in 1832 by a 16 year old apprentice baker named Franz Sacher for Prince Metternich. Recipes similar to that of the Sacher torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger.
    [Show full text]
  • SPRINGTIME.Compressed.Pdf
    Divina Cucina's SWEETS FROM ITALY Judy Witts Francini divinacucina.com divina cucina about me I began my culinary career as a pastry chef at the Stanford Court Hotel in San Francisco. To me, dessert being the last thing you eat at dinner, has to be fabulous or the meal is ruined. I have chosen some of my favorite and simple recipes to end a meal. With Italian recipes, ingredients may vary from where you live, so I always suggest making the recipe once before you serve it for a party. I used grams on some of the recipes where I think it matters. Get a scale! It is worth it for pastry. We use "00" flour which is now available in the USA. Ground almond flour is also more easily available. The ricciarelli are a classic cookie from Siena. The Brutti ma Buoni, vary from town to town. I love the ones made in Prato using walnuts, feel free to use them. Panforte is another dessert from Siena, instead of the richer version with candied fruits, i prefer the simple fig and walnut version. This is perfect served in thin slices with cheese. Salami Dolce is a almost lost recipe, rarely found anymore, except in someone's home. Every Italian mamma has her version of Torta di Mele, this is my version, using tricks from several mamma's i have met. The final dessert is a special chocolate cake from the Island of Capri off the coast of Naples and is also Gluten-free, as are the Ricciarelli and the Fig and Walnut Panforte.
    [Show full text]
  • Infused Chocolate Molten Mug Cake Recipe FINAL 2
    Chocolate Molten Mug Cake About Cozy up and wind down with a mug of warm fluffy chocolate cake surrounding a core of luscious infused molten chocolate. All it takes is a mug and a microwave. Love creamy milk chocolate? You got it. Or maybe you prefer the bitter notes of dark chocolate. It’s your choice. This recipe even allows you to customize your own dosing of THC in the oooey-gooey chocolate lava center. If you prefer an even higher-dosed cake, you can substitute 3 additional squares of Sira Naturals Belgian Chocolate Bar in place of the ½ ounce chopped chocolate in the batter. Be sure to use a mug large enough to hold at least 12 ounces. The Stuff 2 tablespoons unsalted butter 1 pinch salt ½ ounce chopped milk or dark chocolate 2 tablespoons all-purpose flour 2 tablespoons granulated sugar ¼ teaspoon baking soda 1 egg 2-6 squares Sira Naturals Belgian Milk or 1 tablespoon unsweetened cocoa powder Dark Chocolate Bar The Steps Microwave butter and chopped chocolate in microwave-safe bowl or liquid measuring cup at 50 power until just melted, about 1 minute, stirring halfway through cooking. Add sugar, egg, cocoa, and salt and whisk until smooth. Add flour and baking soda and mix until well combined. Transfer batter to coffee mug. Microwave at 50 percent power for 1 minute, stirring halfway through cooking. Submerge squares of Sira Naturals Belgian Chocolate Bar in center of batter. Microwave at 50 percent power for 1 minute. (Cake will look moist on top.) Let rest for 2 minutes and enjoy.
    [Show full text]
  • 2020 Annual Recipe Index 2020 Annual Recipe Index
    2020 ANNUAL RECIPE INDEX 2020 ANNUAL RECIPE INDEX. cake .............................................Jun:99 Asparagus risotto with preserved lemon Apple, maple & almond gluten-free and feta ...................................... Nov:74 Affogato ice cream cake with Frangelico mega-bun .................................Apr:106 Iceberg, peach, asparagus & prawn A‘ice magic’ ......................................Nov:58 Apple hazelnut cake with caramel salad with freekeh ....................Dec:117 Agedashi tofu, black pepper broth ...Jun:53 custard .......................................May:96 Marinated mozzarella, asparagus aioli see sauces, dips and condiments Banbury apple pie ........................ Jun:102 and hazelnuts ..............................Oct:19 Aish baladi (Egyptian flatbread) ....... Sep:65 Beetroot-cured salmon blinis, apple- Pea and mint fritters with feta and ajvar see sauces, dips and condiments pickled celery ............................Dec:90 asparagus ................................... Oct:91 almonds Caramel & apple hot toddy with Atayef with ashta (Lebanese pancakes Almond, maple & cranberry chewy cinnamon ...................................May:48 with cream) ...................................Sep:124 granola bar .............................. Aug:136 Chicken, celeriac & witlof Waldorf Aussie mince pies .............................. Dec:70 Apple, maple & almond gluten-free salad with candied walnuts ......Feb:103 Aussie spanakopita ............................Apr:42 mega-bun .................................Apr:106
    [Show full text]
  • Io Mangio ITALIANO IL LOOK DELLA SUPER-DONNA 2020 VIP STORY
    Anno X • n.18 Giugno 2020 - € 2,90 POSTE ITALIANE S.P.A. – SPEDIZIONE IN ABBONAMENTO POSTALE- AUT. N°23/2019 STAMPE IN REGIME LIBERO TRAINER PER CORPO E MENTE RICETTE E CONSIGLI STELLATI PROTOCOLLO RIPARTENZA Io mangio ITALIANO IL LOOK DELLA SUPER-DONNA 2020 VIP STORY Indoor rowing ROBERTA CAPUA DELLE STAR i miei ingredienti perfetti Siamo solo in pausa... pronti a ripartire www.turismothailandese.itEnte Nazionale del Turismo Thailandese di Roma Turismo Thailandia Anno X • n.18 Giugno 2020 - € 2,90 POSTE ITALIANE S.P.A. – SPEDIZIONE IN ABBONAMENTO POSTALE- AUT. N°23/2019 STAMPE IN REGIME LIBERO TRAINER PER CORPO Sommario E MENTE RICETTE E CONSIGLI STELLATI PROTOCOLLO RIPARTENZA Io mangio ITALIANO IL LOOK DELLA SUPER-DONNA 2020 VIP STORY Indoor rowing ROBERTA CAPUA 47 DELLE STAR i miei ingredienti perfetti Thailandia: Destinazione Benessere® giugno 2020 - novembre 2020 il paese del sorriso Anno X - Numero 18 Testata registrata al Tribunale di Verona 48 Autorizzazione n.1893 DIRETTORE RESPONSABILE Training e strategie Samira Solimeno DIRETTORE EDITORIALE Stefania Russo HANNO COLLABORATO Paolo Russo, Barbara Volpe, Bruno Russo, Giuseppe Materazzo, Eduardo Tasca, Daniele Cipollina Alberto Baio, Igor La Camera, 41 Prevenzione e riabilitazione Franco Ranieri, Francesco 8 42 Dormire bene aiuta a vivere meglio Manigrasso Il risveglio 44 Candida intestinale e cistite ricorrente? REDAZIONE perfetto 26 46 All Top network relazionale di nuova generazione [email protected] 47 Thailandia, il paese del sorriso Vip story: COMMERCIALE
    [Show full text]