Monday, December 22, 2008

Thick Nipples Not Big Areola

Happy Holidays to all ...!!! Here is the


La Boutique del Gusto wish you a merry Christmas and a Happy New Year 2008 to all customers, partners and suppliers ....

... and enjoy!

Berny

(Photo by Axell )

Friday, December 5, 2008

Increase My Processor Speed

Cotechino ...!! Sausage and Lentil

You can find it here ... and lentils here ...

Berny

Monday, December 1, 2008

How To Put Together The Bowelacrcade



Unfortunately it is not yet available because of a delay in delivery. Be patient ...

are available from tomorrow Cotechino of natural Podere Cadassa Colorno.
With "natural" means that it is not a pre-cooked sausage, such as those which we normally see on the market.
needs a cook longer (about three hours), but the wait worth it ... because it is a fresh sausage, yet releases all the flavors and aromas characteristic of this product ... What is Christmas without

Sausage and Lentil, maybe those of Castelluccio ...??

Berny

Thursday, November 20, 2008

Movie On Corporal Punishment

craft Torrone Blue Noto


It's easy to say nougat craft ....

Carlo and Corrado Assenza of Caffè Sicilia in Noto are well aware of what it means to craft nougat; means to find the best ingredients possible, wait for the right temperatures because the ingredients can blend in well in the dough and knead by hand after which . A attenzione nella produzione quasi maniacale...e lotti di piccolissime unità, si parla di 140/150 confezioni per lotto!!! Naturalmente niente coloranti e conservanti.

Dalla collaborazione con la torrefazione “Caffe del Doge” di Venezia nasce questo Torrone dal gusto indescrivibile..., mandorle bianche pelate di Noto, le migliori, miele dei monti Iblei, e qui stà la particolarità, chicci interi di Caffe Jamaica Blue Montain Wallenford Estate, il caffè più pregiato e ricercato del mondo, dall'aroma particolamente intenso.

Dalle nostre parti si dice che il torrone “stucca”, cioè che è troppo dolce, dopo averne mangiato un pezzetto te ne è già .. like the past, but this nougat finiresti the bite after bite, why not overly sugary, not just putty:), the dough is soft, crumbly, and the coffee beans that you break between the teeth effectively counteract the sweetness the honey is put in the dough. The

Torrone craft of Caffè Sicilia was winner of the "Luigi Veronelli" as the best artisan food products. In the picture

Corrado Assenza while preparing the dough for a product.

few days you can find it available.
(Photo by Paul Court - www.meridianaimmagini.it )

Berny

Tuesday, November 18, 2008

High Blood Pressure & Mountain Climbing

Update on Panbriacone

is now available on Panbriacone ... ahead of schedule:) Just as the

Panpepato and Gingerbread ...

Berny

Friday, November 14, 2008

What Is Polycystic Ova

Panbriacone, available again in a few days ..!


Does anyone still does not know the Panbriacone ? Few, but will there be someone ...

The Panbriacone to understand each other, we can define a "cake", although the brothers Bonci this definition does not really like. If you see him in picture looks like classic panettone, but the difference is discovered inside.

More correctly Panbriacone is a sweet artisan sourdough produced by Pasticceria Bonci Montevarchi, in the province of Arezzo. Over the years it has become the company's flagship product and is really doing around the world, well known in Japan!

Inside are two types of raisins the Sultanina el ' currants , the two qualities most aromatic absolute, but the feature that distinguishes it is the final step of production, ultimately gets wet, almost drowned, in a mix of sweet wines from Tuscany , hence the name "Panbriacone. So do not go driving just ate ... :)

is consumed mainly in the festive season, but the pastry Bonci produces and sells all year, because it is considered more a real sweet and a panettone.

diponibile few days can be found on our website, along with other products targati "Bonci" Gingerbread, Gingerbread Cantucci and Almond.

Berny