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Recensione del libro Lirael di Garth Nix, pubblicato da Fazi. Trama, opinioni e commenti dei lettori
Eggs in purgatory is a popular Italian breakfast or brunch recipe of baked eggs in a fiery tomato sauce. Francesco Mazzei spices up his version with 'nduja sausage and serves with quail eggs and toasted sourdough.
Oggi parliamo della nuova uscita genere dark fantasy della O.D.E. Edizioni, il titolo è: Un Incubo Vermiglio, opera della giornalista Rosita Mazzei, autrice di diversi racconti noir. Quest’ultimo è un romanzo auto conclusivo. Estratto “Gli spiriti malvagi si dissetano assaporando le disgrazie altrui, intonando inni irreali ai dominatori degli Inferi. Ballano le streghe intorno al fuoco, […]
The upcoming September 1, 2018 LCBO VINTAGES Release is a mono-thematic release titled "The Grand Tour" and features wines fro...
Former sex worker Isa Mazzei's much-hyped new horror film asks what you would do if the self you presented online became its own independent being.
Experts say these hair color trends are passee and predict we won't be seeing much of them in the new year.
Mezzogiorno: Francesco Mazzei Recipes from Southern Italy from one of the great Italian chefs working in Britain today. Calabrian-born Francesco Mazzei, owner and head chef at top Italian restaurant L'Anima, brings a taste of his homeland in this brillian
Francesco Mazzei shares a sunny lobster tagliatelle recipe with Great British Chefs, classically Italian and all the better for it!
We caught up with Italian chef Francesco Mazzei to ask him seven quick-fire foodie questions. Read our interview to discover more...
This delicious stuffed calamari recipe is a southern Italian classic and a favourite of the chef Francesco Mazzei.
Tatiana Mazzei integrou a equipe responsável pelo longa irlandês, disponível no Apple TV+. Saiba como ele foi feito.
Packaging design for the new Original and Wheat cookies, looking for a casual look that manages to integrate as part of the daily breakfast.
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A twist on a classic cacciatore, this hunter-style stew recipe from Francesco Mazzei uses rabbit for a hearty game dish. Cooked with pancetta, wild mushrooms and served with olives and capers.
