Who is behind creative Sicilians in the kitchen and behind the social channels
Sicilians creative in the kitchen it's a independent editorial project dedicated to food and wine culture and excellent tourism, founded in 2013 by professional journalists Ada Parisi and Gianluca Atzeni. The project was born with a precise mission: tell the gastronomic memory of Sicily and the Italian and international heritage, combining journalistic preparation with a passion for signature cuisine. Every recipe on the site is fully tested, photographed and produced in the field, supported by social channels and a channel YouTube official which collects step-by-step video recipes and in-depth reports on food supply chains. In 2021, Siciliani Creativi was inserted by Forbes Australia in the prestigious ranking of the top 20 Italian food influencers.
The team of Creative Sicilians in the kitchen
Ada Parisi – Professional journalist, author, food writer e degustatrice. Sicilian by birth and Roman by adoption, she is registered with the Order of Journalists and holds the role of manager of the agri-food news at the national press agency Askanews. Expert in market dynamics and food supply chains, he combined his professional skills with culinary research, transforming the blog into a point of reference for food and wine dissemination.
Her editorial activity and her expertise have led her to collaborate as an expert guest on various national radio broadcasts such as the perfect lunch and Eta Beta on Radio Rai, on television stations and in numerous industry podcasts. His work and his approach to valorising Made in Italy have been the subject of articles and interviews in national newspapers such as Sicilia, the Morning, Gambero Rosso, the Sicilian newspaper, Rtl 102,5, the Corriere della Sera, il Sole 24 Ore, Tight time. It won the Le Strade della Mozzarella competition and was a finalist for the Marietta award. She is also an olive oil taster.
Gianluca Atzeni – Professional journalist, I photograph, videomaker and expert in wine economics. Sardinian by origin and Sicilian by adoption, he specializes in economic journalism and actively collaborates with the weekly Tre Bicchieri del Red Shrimp dealing with viticultural and agri-food macroeconomics.
During his career he has received numerous sector journalistic awards for the rigor of his investigations and his ability to analyze the national and international wine sector. Within the Creative Sicilians project, takes care of multimedia production, photography and video content related to food and travel. Passionate about white art and baking techniques, supports Ada in the creation and management of content. Come Ada, he is an extra virgin olive oil taster.
Our numbers and the community
Creative Sicilians in the kitchen is a constantly growing digital native editorial reality, supported by a highly loyal community of enthusiasts in Italy and abroad. The multi-channel presence certifies the effectiveness and widespread nature of the food and wine story.
He Blog – Over 850.000 monthly page views, positioning itself as one of the most read independent publications in the food sector & travel.
Instagram – An audience of over 139.000 followers with an audience with a strong female majority (70%) concentrated in Italy, Germany, France and the USA.
Facebook – An institutional page followed by over 84,600 active users.
Pinterest – A strategic visual showcase that counts 33.000 historical followers.
YouTube e TikTok – Respectively 17,400 subscribers to the video channel and 13,200 followers on the micro-video platform, dedicated to tutorials and field reports.
Loyalty – A direct community of 3,900 subscribers to the weekly newsletter.
Institutional Projects and Collaborations
The quality of multimedia content (photo, original texts and videos) has allowed us to become strategic partners for the promotion of Made in Italy and international tourism. We develop valorization campaigns, brand ambassador activities, cooking show, moderation of conferences for large brands and local authorities, among which: Consortium Grana Padano Dop, Consortium Mozzarella di Bufala DOP, Mortadella Bologna PGI Consortium, Consorzio Salame Cacciatore Italiano Dop, Consorzio Pandittaino Dop, Piave Dop Consortium, Modena PGI zampone and cotechino consortium.
Creative Sicilians in the kitchen has collaborated with agri-food brands, including Barilla, Agromonte, 19, The seasons of Italy, Coalma tuna, Caputo Cured Meats, Heineken, 19, Diageus, Acqui wine consortium. But also in tourism: Visit Oslo, French National Monuments Centre, Visit Bergen, Marseille tourism, Avignon tourism, Novara Tourist Board, Messina tourism.
Travel itineraries
Food and wine itineraries and niche tourism – The reports and travel itineraries of creative Sicilians in the kitchen propose an idea of slow tourism, cultural and experiential through Sicily, Italy and abroad. Each journey is approached with a multidisciplinary approach that unites history, the architecture and archeology of the places to discover their gastronomic excellence. The editorial line focuses on the idea of giving voice to niche territories, to small artisanal productions and to those rural communities that preserve millenary traditions mainly outside the circuits of mass tourism.
Protection of Copyright – All textual content, the original recipes, the itineraries, the photographs and video media present on this site (unless otherwise indicated) they are the exclusive creation of Ada Parisi and the photographer Gianluca Atzeni. The material is fully protected by current Italian and European copyright laws. The use, the reproduction or redistribution of contents is permitted only with explicit written authorization from the editorial team of Siciliani Creativi in Cucina. And with consequent mandatory citation of the source via active link to the original page.
Our contacts
Email to: parisi.ada.75@gmail.com
Email to: info@sicilianicreativiincucina.it
Ada Parisi on Facebook – INSTAGRAM – Pinterest – Linkedin – YOUTUBE
Gianluca Atzeni on Linkedin
102 comments
Hello Sebastian, no I’m sorry. I don’t know specific sicilian pastry schools. The best school for pastry chef in Italy are in Emilia Romagna and Veneto, they are Alma and Cast Alimenti. Best, Ada
how to make mermelada with cotugna ( quence) real old fashioned way . Do you have anything on this ?
Hi Sebastian, sure, you can follow my recipe here https://www.sicilianicreativiincucina.it/confettura-di-mele-cotogne/ and click on the Google translator button to read it in English. Let me know if you have any doubt. Ada
How to make Mustata
Hello Sebastian, what is Mustata? Can you tell me some ingredients or describe the dish? Ada
Way There, I enrolled right now your delightful blog. Are your Sicily dorina Lombard but I was lucky enough to visit twice, in love with Palermo, cuisine, its richness in historical art and especially of its inhabitants, I have met with an indescribable heat. Why are hopelessly crush. I love cooking, and I would follow your recipes belonging to this wonderful land. I thank you for creating this blog where I'll be, from now on, your devoted follower.
Ciao! Meanwhile, welcome, and then thank you so much for the love that you feel for my Sicily. On the other hand, I've lived for 8 years in Milan and Lombardy and Northern Italy I know very well the, where I left a piece of my heart. I'm delighted to bring some’ of my land on your table. And know that for any question I answer quickly enough, here or on Fb or on Instagram, I am always. A dear greeting, Ada
from how you show you're a beautiful person both aesthetically and for what you give to others I mean’ love in the noble sense of giving without interest . Thank you
Angel thanks, I'm afraid you overdo it, but in the kitchen I really love. See you soon, Ada
Ada, ciao!
There is a post dedicated to you and your recipe for Oysters. You see https://ostrichecucina.wordpress.com/2015/09/21/le-doppiette-di-ada/
Hi Francesca
Hi Greg Campbell! But grazieee!! Is’ an honor being a boob job’ yes you! I embrace you strong and hope to see you sometime! Ada
Congratulations for your blog, the quality of the recipes is awesome!
Thanks for sharing them!!!
Ciao,
Alberto
Thanks Albert! Faccio del mio meglio and ci metto passione, Commenti eat il tuo mi fanno felice. The presto and buone vacanze. Ada
Hi Ada !!!
Your blog is very good!! Great recipes, better than the other. Is to be congratulated. For me, cooking is a therapy. I adore!! But I only have time on weekends. As I am the grandson of Italians (Napoli) , I love pasta and meats. Don't dismiss a bowl with a nice wine for the preparation of the revenue and during the tasting. Much success to you.
Hugs. Walter
São Paulo – Brazil
Walter thanks! For me too cooking is a therapy! I know what you say! Cheers, Ada
Complimenti sul tuo site. I am of 100% Siciliano blood di Marsala e Sciacca. I live in NY and love to cook all foods. I always happy to make Italian especially Sicilian dishes. I will try your recipes. Maybe one day I will come to cook in Sicilia.
Thank you so much Philip! I'm very glad that you like my recipes and I'm always here if you need some help. I wait for you in Italy!
Ada
Congrats on your wonderful blog! Very, very good!
And thanks for all the tips and for the joy and positivity that you transmit through your great culinary passion.
I cook alone 3 years (I 35), Let's say I found out late this fantastic world.
Currently I am having a very hard time and place myself at the stove for people that love is one of the few things that give me relief.
Thank you with all my heart, Ada!
Ilaria I blog for two years, first I cooked but not this way. Let's say you love of cooking there was but grew up studying and experimenting. So basically we start at par. I totally understand. I had a very bad 2014 too, and yet I failed this dark time. The kitchen helps me immensely, as do the comments like yours, I do understand that my efforts are appreciated. I am close to you, Ada
Salve There,
I peeked into your blog and I have written a recipe which I find definitely great for a good breakfast, il “orange bread”. I'll try it for sure.
I give Kudos to your passion. I too have a passion to Cook, Although sometimes I'd try other people's cooking ...:-)
Lately I have a crazy idea for head, i.e. open, so to speak, a home-restaurant at home only because I love the recipes with natural products and cultivated with organic agriculture. Of course it will be hard for me to realize this because the cost of ingredients will be too high to have a gain.
Then I no longer have a young age… Anyway I give a sneak peek at your blog, because I'm also lover of Sicily since I was small!
Brava!
Greetings!!
It's not a mad idea, It's a nice idea. To me that I love cooking really like seeing people who don't know who follow my recipes or eating my dishes when I taught a lesson. See them eat a whole meal would be very rewarding. So let me good luck, and I support you morally! Let me know your home restaurant! Ada
My sincere congratulations!
Donatella
And my sincere thanks. Thank you Donna! Ada
Hi Ada! Your blog is great! I have already pinned a few recipes and I could go on forever. If you want to switch from creative forum in Sicily. There is a room of pans that might interest you and that definitely you would benefit your contribution.
Please come here:
http://www.isolacreativa.forumfree.it
A hug,
Rosa
Hi Rose, Meanwhile, welcome to my blog, Indeed doubly welcome since you're siciliana. I like the idea of a forum of creative Sicily, I jump when I have two minutes! Thank you, Ada
Wow There is, This blog is beautiful, your recipes are full of Sun! We took a route more or less similar. I have been a journalist for radio 13 years, then came a wonderful baby you so desired, unemployment and transfer to Milan to follow my husband. And then the blog of stories and recipes (and a little’ music-my three passions-), are still in the early stages, but it has already brought a lot of satisfaction. I would like to include your blog in my favorites list! Compliments!!! Good blog :)
http://www.impastastorie.com
But thanks! And see that eventually Instagram seemed useless and instead you know interesting people? Now I'm going to see your blog. I am emigrated from Sicily to Milan first and then in Rome for work and to me the kitchen is bringing a lot of satisfaction. And who knows that sooner or later there we can learn! Ada
Hallo! Tolle Rezepte! I am a fan of Sicilian cuisine. ICH lebe in Zürich, Switzerland. ICH werde Ihrem Blogg folgen. Best regards
Hallo Tatiana, Ich bin zufrieden das du sizilianischen Kuche liebst! ICH spreche ein bisschen Deutsch und warte dich hier wieder zu sehen schon! Best regards, Ada
Way There, your blog is a source of Visual and gustatory memories. Are of Sicilian origin (my father, my grandparents, my uncles are all of palermo) but born in Turin. 20 + years I lived in Brussels and now live in Paris. With us, I tasted it and I make many foreign dishes, but our kitchen is always and only the best. Your recipes are well explained and easy to make. In a nutshell Ada, Thank you for this blog, When I come here I escape and go back to my beautiful country, What for me is the most beautiful in the world. We Italians abroad we miss so many things that you cannot find. An example for Dummies, turnip greens and zucchini in Sicily (those long) with their tennerumi. What I wouldn't give to be able to buy in Paris.
However continues to seduce us Ada, you are simply amazing.
Hi Elena, delighted to meet you: some’ I envy you because Paris is a city that I love very much, but I totally understand the need to maintain a strong bond with their roots and culture, Dining too. Your words to me move me, because even I in my small, immigrants from one place to another of Italy, I still feel the lack of my land. And if with my recipes can help you fill this small vacuum then, just for this, It is worth it to open this blog. I wish you happy days. Ada
Hi Ada, congratulations (even to your brother who started the business with you :-) )for the beautiful blog. Is’ really well structured, photos appealing and delicious recipes :-). I opened my blog a few months ago I'd appreciate if you would pass by me: http://www.cucinaearmonia.com.
See you soon!
Hello Gloria, I thank you from the bottom of my heart. I come again watching your blog, I'm sure I'll like. See you soon, Ada
Good for you! Desserts recipes be copied for…
Hi Elizabeth! Welcome to my blog and thank you! Good Sunday! Ada
compliments from Sicilian to Sicilian ;)
Thank you with all my heart, from Sicily to siciliano! Ada
very, very good!I've been following you for a while,Gozo and live in Milan who still love very much,reading you I always want to try your recipes and then again brava!
Luana big thank! I've lived in Milan 7 years and I owe a lot and this city! I'm glad you follow me and more so you can try my recipes! Send me some pics! I'm glad if you share with me on our Fb page! Best regards! Ada
Ada Bonjour, allow me to call you even if I don't know you in person, but I'm sure you don't formalizzerai. I must immediately make you or make you, the compliments because the Blog is really catchy, and the recipes that you have posted are one better than the other, the type I look at the pictures and I is a craving to taste the dish, congratulations. Also because it is not easy to cook a dish so important every day and always fail to publish it, I s0 something.
See you tomorrow
Hi Joe, of course you call me you! Welcome and thank you very much for your words. No, You are right, It is not easy to publish many recipes and keep, as I try to do, a consistent standard. I'm glad you like the blog and you find interesting my recipes, especially since you know all about that too. Best regards, hope to see you again here soon. Ada
Thanks Ada, also from me a hug..
Nicola
Ada Bonjour, keep going, because your recipes are awesome.!! greatly appreciate the Sicilian cuisine.. I'll tell you more part I tried, but the best ones are the jams.. I did it all with voting from 10 ++ ++. Thanks to you and to my commitment.!!
Take this opportunity to ask you anything about Donuts. the ones I found, I didn't like !!
Hi Nicola, and thanks as always for your very kind words! At that time, I really love the Donuts because this type of frying cakes at home is always quite greasy…I don't ever, I much prefer brioche pastes… However, if I were to try a recipe that convinces me you'll be the first to know! A hug, Ada
Hello lads, I Sicilian, by mom, grandmother escaped from Messina earthquake, the family of the vicinity of Catania. I House on Alicudi, the little one of the Aeolian Islands. I love your blog and your recipes, I have a blog too, newborn, less than two weeks but that is going pretty well: http://www.follecasseruola.123homepage.it Congratulations and best wishes for your work. We seguoooooooo! Stefania
Hi Stefania, Thank you! Pleased to meet you and’ all mine. Good luck to your blog, I come to snoop!
Hello lads! Even in my blood flows to siculo, My mom is from a small town near Catania.. and I'm proud!
Congratulations for your blog, is very interesting and well done!
I also I one mostly dedicated to desserts. If you want to give it a little spin here is the link http://sfumatureincucina.blogspot.it/ ;)
Vi dasari already that is not as good as your
Have a good weekend!
Monica
Hi Monica, welcome and thank you! Of course I'm coming for a ride, and then me with sweets I always need to learn, It takes technique, patience and precision and not the qualities I sufficient dose! Good weekend, Ada
Good morning!!
I just discovered this blog (through the Gattoghiotto) and I immediately incorporated into my blog-roll… delicious recipes, beautiful photos and a style that I love so much.
Compliments, and see you soon!
Ciao!!!! Welcome to my blog! I'm going to snoop on your blog that I don't know! Thanks for the compliments, you make me blush!!! Best regards, Ada
Dearest
We are the Communications Office of PEMA. First of all congratulations for your blog! We would have a proposal for you
If you are interested in, contact us.
Thanks for watching.
We hope to hear soon
Elena and Silvia
Gb Studio
Good morning, and congratulations on everything you publish, because since I discovered his blog
I follow constantly his recipes, These are colorful and tempting to try them!! I like to make jam, I tried one outstanding !! the trouble is that the Fund has accumulated a layer of sugar (burned) I shot in continuous. I made so much effort to remove this layer while having followed her advice… the Pan that I used is stainless steel normal version.. can you recommend a pan where this doesn't happen ?? should I change the Pan and take one with the bottom more often.??? Thank you!!! Nicola
Hi Nicola! I remember of your problem with the pot. At that time, I used a stainless steel pot with double bottom and had absolutely no problem. First I did marinate the fruit and then I put it on the fire, that must be very low, just to avoid that caramelized sugars overcooking. I didn't have any problem, I don't even have often mixed and washed even the pot by hand and not in the dishwasher. I would say, try a pan wider than it is tall and thick bottom at least one centimetre and keep on low heat. Let me know, Ada. And thank you for the compliments, the fact that my recipes are redone and appreciated is the reason why I love cooking. Ada
But how much do they know about these two brothers!!! fantasic!!! ;-)
Hi Simona, thanks and welcome! Ada
I just discovered your blog and I immediately added “favorites” :-) I love Sicilian cuisine that reminds me of my paternal grandfather (Siciliano) and the “Scaccia” He had taught my grandma…is a life that I'm not eating…..
Good luck
Silvia
Hi Silvia, welcome! The scaccia is a dish in todo list, I've been asked in many. You like would you rather (small survey :-9 )? Best regards, Ada
Well done! For all. Also for teaching me a recipe for Apple Pie that is in addition to others that I have collected over the years. But this is very “Sicilian”, namely Baroque and Rococo, perfume and colored soft meringue pie.
Over in a moment!
I will follow you for the rest….
Hello Donatella and welcome to my blog! Saw that you liked my Apple Pie we make an Exchange! Give me one of your recipes and I will try I! You nailed the point on cousine, Baroque and Rococo: even my partner who is sardo defines it ever so. I hope to see you soon! Ada
Not the siciliana, but it's as if you were (I live in Emilia). I do not know why but when we visited Sicily far and wide, for one week only, It was as if I had already lived in all those beautiful places.
And the caponata? I ate the real one in a restaurant and who forgets….
I'll tackle in your recipes, authentic.
Good work,a hug from a Sicilian soon acquired.
Hello and thank you for your love for my land! I always think its visitors with honest eyes leaves you a little piece of my heart and you I confirm! Listen to me, If you try my recipe give me an opinion, I care very much. Ada
I am really happy to have you “known” Thanks to project work.. I'm officially a fan, your blog and’ GIA’ to my bookmarks !
I'm just going’ soon the work with your recipes! Thanks again to all Ada and Richard! Congratulations on this beautiful blog :)
Hi Laura and welcome! I too am very pleased to have met you, I hope to hear from you soon, just to know if you made some my recipe! Ada
Well done.
The best desserts in the world are our. The kitchen better as well.
I am the Director of Caritas soup kitchen in Syracuse.
Away with your suggestions for easy recipes and Sicily.
Appearance.
Lots of good luck. But you don't need.
Salve, It's a real honor that you have visited our blog finding inspiration for his work, so important and so deserving. I agree completely on the kitchen and the Sicilian sweets (every once in a while’ healthy parochialism it takes) and I hope you will find interesting is some simple dishes already exited (all egg patties and fresh vegetables, quiche and savory pies that are easy, simple and economical, or vegetable soups and soups now comes the cold) be more outgoing, If you believe, can I report them even with an email. Good luck to her, rest at your disposal for any need. Thank you with all my heart, Ada
Beautiful your blog also I like to Cook. My kitchen is from Sicilian and Neapolitan sarda. I will explain the reason for this combination
Hi Rosaria, thanks and welcome! My kitchen is very contaminated, Sardinia first saw that my partner is sardo. I await news :-) Ada
Hi both!
…. last night a good friend siculo made us try a Meatball Eggplant prepared by mother…We almost fainted…by x Hamster!! Sublime!! I certainly did not claim to be able to play that goodness but I'd like to try, and then searching with google have come out you…and the meatballs recipe, just like how I was described.
Soon I will get to work, Thanks for contributing to know and hope…by flavor!!
Silvia – Rosignano Solvay
welcome Silvia, thank you for the trust. Following step by step the recipe will be fine. I say?… you will be the best of our! ciao. Ada. And let us know…
Hello and congratulations for the blog, brings good mood! I am pugliese but nn I feel like no one since I've been in Sicily by piccolina (on vacation a month…Woow!) going back there ever again and I let myself be carried away from the Board and the vitality of the population. Good luck, of course! and ... See you soon! ;-)
Hello and welcome, Marinella. Thanks for your compliments. Sicily is beautiful and complex and I'm glad you like come back often. But even the Puglia, among our beautiful Italian regions, is definitely at the forefront for goodness and variety of foods and food. And soon I'll come just in Puglia to make a jump in the past. a greeting, Ada
Congratulations for your blog!!! Full details and explanations, I mean you guys are picky (How wonderful!) they share with love and passion
mania :-) Thank you!
In this hot Sunday, one of the few, It almost smells of summer, I smile looking at your pages. Sicily transplanted in Holland for several years, I resign myself to the flattening of taste buds and try to cook here with the quality that belongs to Italians (difficilissimoooo without the right ingredients).
A big good luck for your blog!
Hello and welcome to the blog! I have been in Holland, is beautiful, but I understand what you mean about the quality of the food which is there. I hope that these recipes will continue to make you smile and remember our beautiful land. And I really hope to see you here! Ada
And “khanlala007” which I am , I wish you luck!!!! :)
We're the same then! A dear, warm greeting. Ada
Your blog is amazing, even if I am not surprised how Sicilians can be creative in the kitchen :)
Thanks, Maybe one day you will share with me you impressions about sicilian! And greetings for the name of your blog, I love it! Ada
Your blog and’ beautiful also exudes stench of Sicily with a touch of modernity’ and lightness. I made a couple of delicious recipes (Gozo too) Ciao
Your words make me really happy! Is’ just the atmosphere that I wanted to give this blog: tradition but also a modern interpretation! Thank you so much! Ada
I too would love to follow you, Sadly I graduated elementary school in 1947 and so I have a lot of difficulty understanding many of the expressions used by you and by many readers, so in spite of myself I am forced to give it up. "By the way", What do you mean your player Andrea when he talks about “food photography ” ? Anyway congratulations to both.
Hello Turiddu, I hope that you want to follow us with the misunderstandings that there may be. in particular, the food photography is nothing but photography applied to food and to everything related to the food sector. Thank you. a greeting. Ada
Your blog is really nice, cosi’ how your project and your recipes. And the cousine drives me crazy! Hello and congratulations Oysters
Hi Oysters! I always get your recipes, I love them! Thanks for your visit and compliments, Ada
Super congratulations for your blog!!!
Thank you very much! I really hope to see you back here again! Ada
Pleasure Ada and Richard, I got from you via a site that I love about my friend Constance ” Ledolciricette”, your recipe for pasta with peppers ,anchovies etc. I love it and I also like your blog I'll be frequently from you…I forgot I rajendramahakal's husband !!! Well done
Hi Adele from Sicilian husband, How nice to have you here with us!!!
Hi Ada, Hi Riccardo, I landed here by accident. and their fate would have it, I discovered the blog of two countrymen. Sicilian origin living far too now for almost 4 years (now in Rome). I will follow you with pleasure so that you always have vivid memories of our “care home dishes”.. See you soon!
Hi Annalisa! Also I live in Rome, I'm glad if we manage to keep in touch: I guess too few dishes of home’ do it,I will come to see. A big hug to my fellow! Ada
you did just fine, I'm on your blog for a few minutes but I inspired too and I start, If I can, among the followers, If not tonight from home! thankseeeeeeeeee
Thanks a lot Simona!! If you want to join us you can enter the mail, follow us on Fb, Networkedblogs or Bloglovin…But meanwhile, thanks for the compliments and the visit!!! Kind regards Ada
Welcome to the beautiful blogs like yours! Nice to meet you by Sicilian and Sicilian compliemnti for successful partnership. I follow you with pleasure, so see you soon, Sonia.
But thanks!!! I saw your recipes on those of people of Fud…splendid…and then you're siciliana!!!!
If you have not understood or ristosante ? , otherwise I would have come for it find you . Compliments.
Eh, We wish we had a restaurant…It would be a dream. Maybe we use as a chef in your home and we'll come to you…
…what can I say, I can hear you very close then Gozo, We have so much in common especially in the kitchen and also I read that we're the same age!
I find you very nice and full of desire to do….
good luck to this wonderful blog which I am quite sure will do a long way and will give you a lot of satisfaction.
a hug to you two Sicilian brothers…
by Manuela, The flea and the rat
That nice two Sicilian brothers in the kitchen,I find it brilliant! It's a pleasure to meet you I am Sicilian and I too have a cooking blog,but I'm an only child and I live in Sicily where I write.
I wanted to add my to your followers but I can't find them (I'm kinda rin….) so I put the “I like” on your Facebook page,come to find I would not lose sight of.
Kisses and really very very good!
http://zagaraecedro.blogspot.com
Z&C
Ciao,
Thanks for visiting and congratulations for the blog, really well done. Regarding the pictures ask me anything you want, on the blog you can email contacts. Thank you for your interest, I hope they can serve those who so passionately to the kitchen, like you. In the near future I will include even more immediate understanding of videotutorial to make food photography and his learning.
Thanks again.
Andrea
shootkitchen.blogspot.com
ADA really compliments for your blog! the recipes all look delicious.. many interesting ideas to try some’ to the stove ;) ! See you soon
Thank you so much, I'm having a great time…
that eventful childhood!!!! ha ha ha!!! but you know that x Hamster!!! I like little brothers and therefore will get your blog as a favorite! In early Navy
Thank you Marina…We hope to stay for a while’ Now…. Dear greetings