Thread: Parrozzo
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Dave Bell
 
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Thank you, Maria!

The ingredients were easy enough to make out, but the "execution" and
interesting history were less clear... :{)

Dave

On Thu, 7 Oct 2004, maria wrote:
> J'll post the recipe translated in english ASAP.
> By from Abruzzo
> Maria
>
> Dave Bell > wrote in message .com>...
> > maria wrote:
> >
> > > Have you ever taste Parrozzo? the recipe is here
> > > http://www.abruzzo.com/tavola/Ricett...?idRicetta=116
> > > Best regards
> > > Maria
> > >
> > > You can try also neole, bocconotti ecc.
> > > http://www.abruzzo.com/tavola/ListaR...ngrediente=abc

> >
> > The Parrozzo looks lovely, but is there a link to it in the English side
> > of the site? The best I could get out of Babelfish is below. (Note
> > however, the *clear* reference to kitchen fairies!)