La torta pasqualina – this savoury Easter pie originates from the region of Liguria. Since it is an Easter pie, the produce used to fill this pie is vegetables you…
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Ragoût d’agneau – a typical French dish usually prepared for Easter. The lamb is sealed before adding it to the vegetables like carrots, turnips, leek, cooked in a broth and then served…
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Baci di dama (Lady’s kisses) are sweets from the northern region of Piedmont. They are called kisses because the two biscuits combined with chocolate recall two lips intent to kiss. I…
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Soufflé au citron is a French baked egg-based souffle. It is made with egg yolks and beaten egg whites combined with a few other ingredients. The soufflé can be served as…
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Tagliatelle al ragù is a pasta dish with a meat-based sauce originating from the city of Bologna. The ragù is a slowly cooked sauce including beef and pork mince, onion, celery, carrots and…
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Al ristorante: La cena di compleanno – follow the dialogue at a restaurant between a waiter and two clients ordering food for a birthday celebration meal. Un pasto completo
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Saumon en croûte – salmon fillets wrapped in a puff pastry forming parcels of fish that are baked in the oven. The salmon is usually topped up either with herbs or a…
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Au restaurant: Le dîner d’anniversaire – follow the dialogue at a restaurant between a waiter and two clients ordering food for a birthday celebration meal. Un repas complet Apéritif et Hors d’œuvres…
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Al negozio di abbigliamento – a dialogue at the clothes shop. Follow the following dialogue and see what the client wants to buy. Leggete il dialogo tra una commessa e una cliente…
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Pizze farcite – traditional Italian dish coming from Naples consisting of an oven-baked yeasted flatbread topped with tomato sauce and cheese and sometimes other condiments. The term pizza was first recorded…