How to Make Three Italian Desserts: Fried Pastry Cream, Little Ricotta Budini & Apple-Stuffed Pastry
DVD and E-book available at: www.longtailnet.com Born in Florence, Giuliano Bugialli is Italys foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. This episode presents three Italian Desserts: Crema Fritta Alla Veneziana – Fried Pastry Cream and Timballi Di Ricotta – Little Ricotta Budini and Strudel O Struccolo Di Mele – Apple-Stuffed Pastry
No related posts were found, so here's a consolation prize: “Lumiere,” Redon, and the Lumieres.