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Primo naturbelassener Pizza Stein 30 cm
44,90 € *
zzgl. 3,99 € Versand

Primo naturbelasener Pizza Stein 30 cm für OVAL 400 XL, 300 Large, 200 Junior und Kamado Mit diesen Primo Pizza Stein genießen Sie ab sofort knusprige Pizzen, ofenfrisches Brot und andere Leckereien aus Ihrem Primo Oval XL, Large, Junior und Kamado.Dieser Pizza Stein ist ebenfalls als Keramik Hitzeschutzplatte für den Primo Kamado Round nutzbar. Hierfür wird er einfach in das 2-in1 Multifunktions-Grillrost eingelegt, welches hierzu natürlich als Auffangschalen Roste im Primo Kamado Round gehängt wird. Details: 30 cm Pizzastein für den Primo Oval XL, Large, Junior und Kamado Verwendbar als Keramik Hitzeschutzplatte für den Primo Kamado Round in Verbindung mit dem 2-in-1 Multifunktions-Grillrost naturbelassener Keramikstein Maße: Durchmesser ca. 30 cm Höhe ca. 2 cm

Anbieter: ManoMano
Stand: 02.06.2020
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Primo porzellan-emaillierter Pizza Stein 30 cm
64,90 € *
ggf. zzgl. Versand

Primo porzellan-emaillierter Pizza Stein 30 cm für OVAL 400 XL, 300 Large, 200 Junior und Kamado Mit diesen Primo Pizza Stein genießen Sie ab sofort knusprige Pizzen, ofenfrisches Brot und andere Leckerein aus Ihrem Primo Oval XL, Large, Junior und Kamado. Dieser Pizza Stein ist ebenfalls als Keramik Hitzeschutzplatte für den Primo Kamado Round nutzbar. Hierfür wird er einfach in das 2-in1 Multifunktions-Grillrost eingelegt. Details: 30 cm Pizzastein für den Primo Oval XL, Large, Junior und Kamado Verwendbar als Keramik Hitzeschutzplatte für den Primo Kamado Round in Verbindung mit dem 2-in-1 Multifunktions-Grillrost Porzellan-emaillierter Keramikstein Maße: Durchmesser ca. 30 cm Höhe ca. 2 cm

Anbieter: ManoMano
Stand: 02.06.2020
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Spaghetti Western: How My Father Brought Italia...
9,95 € *
ggf. zzgl. Versand

Spaghetti Western is the story of Genesio (Gene) Cioni, his family, community, and the food that made him famous during the fabulous '50s when he introduced Calgary to Italian cooking. Gene's story is the quintessential immigrant success story told with a flair for narrative by his daughter Maria Cioni. Gene was just 16 when he arrived from Antrodoco, in the Abruzzi region of Italy, to find one vibrant, close-knit Italian community in the burgeoning city of Calgary in the 1920s. It is in this unlikely frontier city that Gene left his profession as a barber behind to follow his passion for food and cooking, as he worked his way up from busboy to cook to become one of western Canada's first celebrity chefs. With his wife, Martha, Gene opened Calgary's first Italian restaurant. Maria's recollections of growing up in a restaurant family are authentic, detailed, and perceptive, bringing alive the food and treasured traditions that enriched her family's life. Included in the book are recipes for some of her father's favorite dishes - secret spaghetti sauce for one hundred people, meatballs, polenta, lasagna, gnocchi - along with the secrets behind Gene's original style of cooking Calgary's T-bone steaks, his famous anchovy salad, and how he introduced pizza to his colorful clientele. Italian immigrants frequently faced discrimination and suspicion, especially during the Second World War when they were classified as enemy aliens. For Gene and his German-American wife, Martha, it was doubly difficult. In response, they worked hard to ensure that there would be no bias of any kind in their restaurants. Gene's was a meeting place for Sugarfoot Anderson, Stu Hart, Duke Ellington, Primo Carnera, and city society, including business leaders, sports heroes, and politicians, but Gene always had room in his restaurant, and his heart, for immigrants who needed a helping hand. 1. Language: English. Narrator: Rafaela Lewis. Audio sample: http://samples.audible.de/bk/acx0/117275/bk_acx0_117275_sample.mp3. Digital audiobook in aax.

Anbieter: Audible
Stand: 02.06.2020
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The Tuscan Sun Cookbook
20,99 € *
ggf. zzgl. Versand

"Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We'll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we'll be carrying platters out the door. We'll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside-so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house." -from the Introduction In all of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances's lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. The more than 150 tempting recipes include: · Fried Zucchini Flowers · Red Peppers Melted with Balsamic Vinegar · Potato Ravioli with Zucchini, Speck, and Pecorino · Risotto Primavera · Pizza with Caramelized Onions and Sausage · Cannellini Bean Soup with Pancetta · Little Veal Meatballs with Artichokes and Cherry Tomatoes · Chicken Under a Brick · Short Ribs, Tuscan-Style · Domenica's Rosemary Potatoes · Folded Fruit Tart with Mascarpone · Strawberry Semifreddo · Steamed Chocolate Cake with Vanilla Sauce Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.

Anbieter: buecher
Stand: 02.06.2020
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The Tuscan Sun Cookbook
20,99 € *
ggf. zzgl. Versand

"Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We'll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we'll be carrying platters out the door. We'll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside-so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house." -from the Introduction In all of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances's lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. The more than 150 tempting recipes include: · Fried Zucchini Flowers · Red Peppers Melted with Balsamic Vinegar · Potato Ravioli with Zucchini, Speck, and Pecorino · Risotto Primavera · Pizza with Caramelized Onions and Sausage · Cannellini Bean Soup with Pancetta · Little Veal Meatballs with Artichokes and Cherry Tomatoes · Chicken Under a Brick · Short Ribs, Tuscan-Style · Domenica's Rosemary Potatoes · Folded Fruit Tart with Mascarpone · Strawberry Semifreddo · Steamed Chocolate Cake with Vanilla Sauce Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.

Anbieter: buecher
Stand: 02.06.2020
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Falcone e Borsellino. Due vite per la giustizia...
3,99 € *
ggf. zzgl. Versand

Scopri e approfondisci la vita di due icone della giustizia Sembra impossibile pensare a Giovanni Falcone e Paolo Borsellino senza immaginarli insieme: colleghi, stretti collaboratori, coetanei, amici ed entrambi siciliani. Questi sono solo alcuni degli elementi che hanno unito le vite dei due magistrati in un destino unico, fino a un comune drammatico epilogo.Diversi per carattere – spavaldo Giovanni e introverso Paolo – erano identici nella perseveranza, nell’abnegazione, nel perfezionismo, nel sacrificio. I due magistrati sono stati gli artefici di un’autentica rivoluzione nell’ambito delle procedure investigative e hanno introdotto importanti innovazioni, destinate a fare scuola e a diventare strutture permanenti dello Stato, tanto che si può benissimo riconoscere un prima e un dopo, ben distinguibili da un punto vista strategico e operativo, nella lotta alla mafia.Giovanni Falcone e Paolo Borsellino, tra le montagne di scartoffie che riempivano le scrivanie dei loro uffici, nel comune pericolo e nell’identica fatica, cercarono instancabilmente di decifrare quella lingua fatta di nomi, numeri, codici, eventi e circostanze, riferiti o desunti, che il mondo conosce con il nome di mafia.Questo era il loro lavoro e questi erano Giovanni Falcone e Paolo Borsellino: lungimiranti iniziatori, instancabili artefici e protagonisti del rinnovamento, due intelligenze bramose di capire, ognuna innamorata dell’umiltà e del coraggio dell’altra.Contenuti dell’ebook in sintesi. Le figure di Giovanni Falcone e Paolo Borsellino. La scena politica italiana. L’operato di Falcone e Borsellino. La mafia e lo Stato: la trattativa. I processi. Gli omicidiPerché leggere l’ebook. Per conoscere la storia di uno degli argomenti più delicati e controversi del nostro Paese. Per comprendere le ragioni di due delle più sconvolgenti morti della storia italiana. Per capire la scena politica italiana negli anni degli anni ottanta e novanta. Per capire cosa sta dietro Cosa Nostra e la lotta alla mafia. Per capire gli intrecci tra politica, poteri forti e societàA chi si rivolge dell’ebook. A chi vuole conoscere la storia più recente d’Italia. A chi è appassionato di politica e della sua storia . A chi conosce già la storia di Giovanni Falcone e Paolo Borsellino ma vuole approfondire le vicende di due dei personaggi più importanti nella lotta contro la mafia in Italia. A chi vuole studiare la storia contemporanea italiana e desidera avere un libro completo, approfondito e chiarificatoreIndice dell’ebook. Introduzione . Giovanni e paolo: due vite parallele. La nuova mafia. I limiti della lotta alla mafia prima degli anni ottanta. L’eredità di Terranova e l’esperienza di Pizza Connection. La seconda guerra di mafia e i suoi effetti. I pentiti raccontano lo Stato parallelo. Il maxiprocesso e il primo grado di giudizio. La stagione dei veleni e la sentenza di Cassazione. L’ultima offensiva di Cosa Nostra. I possibili presupposti. Le fasi della trattativaL’autoreMauro Pasquini è nato in provincia di Firenze nel 1976. Circa vent’anni fa ha iniziato per passione a occuparsi di storia romana.Nel tempo, la passione si è accresciuta fino a trasformarsi in un lavoro di ricerca e scrittura su diversi periodi storici. Il suo interesse si concentra in particolare sulla storia di Roma antica, sul periodo repubblicano e sulla prima parte dell’età imperiale.Per Area51 Publishing ha pubblicato “La Guerra in Gallia”, “Roma contro Cartagine”, “Cesare contro Pompeo” e la biografia storica “Marco Antonio. L’ultimo repubblicano”.

Anbieter: buecher
Stand: 02.06.2020
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Falcone e Borsellino. Due vite per la giustizia...
3,99 € *
ggf. zzgl. Versand

Scopri e approfondisci la vita di due icone della giustizia Sembra impossibile pensare a Giovanni Falcone e Paolo Borsellino senza immaginarli insieme: colleghi, stretti collaboratori, coetanei, amici ed entrambi siciliani. Questi sono solo alcuni degli elementi che hanno unito le vite dei due magistrati in un destino unico, fino a un comune drammatico epilogo.Diversi per carattere – spavaldo Giovanni e introverso Paolo – erano identici nella perseveranza, nell’abnegazione, nel perfezionismo, nel sacrificio. I due magistrati sono stati gli artefici di un’autentica rivoluzione nell’ambito delle procedure investigative e hanno introdotto importanti innovazioni, destinate a fare scuola e a diventare strutture permanenti dello Stato, tanto che si può benissimo riconoscere un prima e un dopo, ben distinguibili da un punto vista strategico e operativo, nella lotta alla mafia.Giovanni Falcone e Paolo Borsellino, tra le montagne di scartoffie che riempivano le scrivanie dei loro uffici, nel comune pericolo e nell’identica fatica, cercarono instancabilmente di decifrare quella lingua fatta di nomi, numeri, codici, eventi e circostanze, riferiti o desunti, che il mondo conosce con il nome di mafia.Questo era il loro lavoro e questi erano Giovanni Falcone e Paolo Borsellino: lungimiranti iniziatori, instancabili artefici e protagonisti del rinnovamento, due intelligenze bramose di capire, ognuna innamorata dell’umiltà e del coraggio dell’altra.Contenuti dell’ebook in sintesi. Le figure di Giovanni Falcone e Paolo Borsellino. La scena politica italiana. L’operato di Falcone e Borsellino. La mafia e lo Stato: la trattativa. I processi. Gli omicidiPerché leggere l’ebook. Per conoscere la storia di uno degli argomenti più delicati e controversi del nostro Paese. Per comprendere le ragioni di due delle più sconvolgenti morti della storia italiana. Per capire la scena politica italiana negli anni degli anni ottanta e novanta. Per capire cosa sta dietro Cosa Nostra e la lotta alla mafia. Per capire gli intrecci tra politica, poteri forti e societàA chi si rivolge dell’ebook. A chi vuole conoscere la storia più recente d’Italia. A chi è appassionato di politica e della sua storia . A chi conosce già la storia di Giovanni Falcone e Paolo Borsellino ma vuole approfondire le vicende di due dei personaggi più importanti nella lotta contro la mafia in Italia. A chi vuole studiare la storia contemporanea italiana e desidera avere un libro completo, approfondito e chiarificatoreIndice dell’ebook. Introduzione . Giovanni e paolo: due vite parallele. La nuova mafia. I limiti della lotta alla mafia prima degli anni ottanta. L’eredità di Terranova e l’esperienza di Pizza Connection. La seconda guerra di mafia e i suoi effetti. I pentiti raccontano lo Stato parallelo. Il maxiprocesso e il primo grado di giudizio. La stagione dei veleni e la sentenza di Cassazione. L’ultima offensiva di Cosa Nostra. I possibili presupposti. Le fasi della trattativaL’autoreMauro Pasquini è nato in provincia di Firenze nel 1976. Circa vent’anni fa ha iniziato per passione a occuparsi di storia romana.Nel tempo, la passione si è accresciuta fino a trasformarsi in un lavoro di ricerca e scrittura su diversi periodi storici. Il suo interesse si concentra in particolare sulla storia di Roma antica, sul periodo repubblicano e sulla prima parte dell’età imperiale.Per Area51 Publishing ha pubblicato “La Guerra in Gallia”, “Roma contro Cartagine”, “Cesare contro Pompeo” e la biografia storica “Marco Antonio. L’ultimo repubblicano”.

Anbieter: buecher
Stand: 02.06.2020
Zum Angebot
The Tuscan Sun Cookbook
39,90 CHF *
ggf. zzgl. Versand

'Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We'll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we'll be carrying platters out the door. We'll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside-so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.' -from the Introduction In all of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances's lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. The more than 150 tempting recipes include: · Fried Zucchini Flowers · Red Peppers Melted with Balsamic Vinegar · Potato Ravioli with Zucchini, Speck, and Pecorino · Risotto Primavera · Pizza with Caramelized Onions and Sausage · Cannellini Bean Soup with Pancetta · Little Veal Meatballs with Artichokes and Cherry Tomatoes · Chicken Under a Brick · Short Ribs, Tuscan-Style · Domenica's Rosemary Potatoes · Folded Fruit Tart with Mascarpone · Strawberry Semifreddo · Steamed Chocolate Cake with Vanilla Sauce Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.

Anbieter: Orell Fuessli CH
Stand: 02.06.2020
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The Tuscan Sun Cookbook
23,99 € *
ggf. zzgl. Versand

'Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We'll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we'll be carrying platters out the door. We'll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside-so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.' -from the Introduction In all of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances's lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. The more than 150 tempting recipes include: · Fried Zucchini Flowers · Red Peppers Melted with Balsamic Vinegar · Potato Ravioli with Zucchini, Speck, and Pecorino · Risotto Primavera · Pizza with Caramelized Onions and Sausage · Cannellini Bean Soup with Pancetta · Little Veal Meatballs with Artichokes and Cherry Tomatoes · Chicken Under a Brick · Short Ribs, Tuscan-Style · Domenica's Rosemary Potatoes · Folded Fruit Tart with Mascarpone · Strawberry Semifreddo · Steamed Chocolate Cake with Vanilla Sauce Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.

Anbieter: Thalia AT
Stand: 02.06.2020
Zum Angebot