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Melissa Satta (Boston, February 7, 1986) is an Italian showgirl and model.

Biography of Melissa Satta
Born in Boston, United States of America, to Italian parents (they were on site to work) and spent his early years between the U.S. and Sardinia. The father, Enzo Satta, is an architect (he was also a collaborator of Prince Aga Khan) and a local politician from Sardinia, from 1986 until 2003 responsible for the planning of the Costa Smeralda).
In 2004, after graduating from Classical High School, he moved to Milan where he enrolled at the degree course in public relations of the Faculty of Communication and show IULM.
Passionate about sport karate practice at a competitive level, becoming a brown belt and getting on the podium twice the national football and fight in the C series in the women’s team of Quartu San’Elena.

Melissa Satta Career’s
He started working in fashion 16 years for the agency Venus Goddess of Cagliari and the following year (2003), participates in the beauty contest Miss Muretto finishing second and getting the sash of Miss Extrema. Leggi tutto… »

Fresh meat from cows, sheep, goat and pork – a typical product of the Sicily Region – Category Meats and Meat – (various meats)

Territory concerned to the production: the hilly and mountainous areas of Sicily

Brief description of product: Fresh meat of the species mentioned above (the species of interest in the Sicilian tradition of livestock) and the conditions for breeding and feeding
give the product:

Description of methods of processing and aging: The breeding phase is characterized by a system that favors semi-permanent outdoor and direct the use of grazing forage essences or procuring berries, tubers, acorns, etc..

Materials and equipment specifications used for the preparation and conditioning: For the preparation of meat are used daily different size knives, cutting boards and chopping tools suitable to come into contact with food. Storage is in proper cold storage in

Description of the work rooms, storage and aging: For meat processors are generally used rooms adjacent to the stores, or in the same store in a way that shows the cutting operation to the customer Leggi tutto… »

Ingredients for 6 persons “Chops Neapolitan sauce”:
6 slices of beef locena for a total of 1.2 kg,
6 pieces of ham, pork rind cm. 12 x 12,
2 ounces of cheese into cubes 1/2 cm. edge,
2 cloves garlic, peeled and finely chopped
1 large sprig of parsley, washed, dried and finely chopped
1 pound of raisins soaked in boiling water,
1 pound of roasted pine nuts in a little olive oil,
salt and black pepper q.s.
1 tablespoon of lard,
cup olive oil e.V.

For the sauce:
1 cup olive oil e.V.,
1 golden onion peeled and chopped coarsely
1 liter of tomato sauce in the bottle,
1 bunch parsley, washed, dried and finely chopped
salt and black pepper q.s.

Preparation “Chops Neapolitan sauce”: Leggi tutto… »

Ingredients for 4 people “Boiled Beef”:
gr. 600 of beef (the part of the rump, the hat of a priest or codon)
gr. 500 of biancostato
calf’s head boned and rolled
1 stalk of celery
1 carrot
1 onion
coarse salt

Preparation “Boiled Beef”
Clean and wash the vegetables and put them in a pot with 2 liters of water and half salt. When the water starts boiling, add the beef and cook in a covered pot for at least an hour skimming from time to time. Then also add the calf’s head and continue cooking for about an hour and 1/2. Then remove the meat from broth and slice them. Place them in a hot dish, season with a little ‘beaten lightly with coarse salt, a few tablespoons of hot broth and serve with green sauce or fruit chutney.

Ingredients “Bistecca alla Fiorentina”:
Florentine
Salt and pepper
butter

Preparation “Bistecca alla Fiorentina”
Put the steak on a grill over a high flame coal, is as natural as the beast, or at best washing and drying; rivoltatela several times, season with salt and pepper when cooked, and send it to the table with a bit of butter on top. It should not be overcooked because its beauty is that by cutting it, throw plenty of sauce in the pot. If the salt before cooking, the fire risecchisce, and if the season ahead with oil or other, as many use, and you will know moccolaia sickening. Leggi tutto… »

Cristina was born on May 3, 1987 (Taurus) in Varese – Italy, but now she lives in Milan.

She is 173 cm (5′8) and weighs 53 kg (117 lb). With her brown eyes and black hair, she is a classical Mediterranean beauty. At the age of 18, she underwent plastic surgery to increase her breast size from 4 rd to an 6 rd cup. Cristina admits: “I love my breasts, and I love showing them off. I can’t do anything about it.”

The first appeared on TV for Cristina del Basso is in the show/contest “Veline” where she arrives at the semifinals. but her real success has been participating in the Big Brother 9, where she showed her true character.

Cristina says she likes reading to ” raise above mediocrity”. Her “book under the pillow” is “The portrait of Dorian Gray” because, in her own words” talks about beauty, about an entirely corrupt society and being obsessed about something. I don’t have many obsessions, one of them is to always stand out”. She dedicates plenty of time to taking care of her body, especially her hair. Leggi tutto… »

Mountain snails (Lumache di montagna) (snails of Borgo San Dalmazzo) – a typical product of the Piedmont Region – Category Meats and Meat – (various meats)

PRODUCT CHARACTERISTICS AND METHODS OF MANUFACTURE, STORAGE AND AGING CONSOLIDATION IN TIME TO USE BY LOCAL, UNIFORM AND CONSTANT:
Features: These are the snails collected and fattened in mountainous areas, (exclusively of the species Helix pomatia Alpine) and presented the “Fair Cold” as the final product of ‘”agriculture” first
Methods of processing: The snails hand harvested in the mountains, are put in pens and subjected to breeding practices ingentilimento meat in order to sell the late-autumn during opercolatura shell.

AREA OF PRODUCTION: The valleys of Cuneo, in particular, near Cuneo. Leggi tutto… »

Ingredients “Torta Kinder Paradiso”:
250g soft butter.
150g icing sugar.
Flour 150gr. starch or corn starch (starch but better)
4 egg yolks
2 eggs
Grated rind of 2 lemons
1 vanilla
1 teaspoon baking powder

For the filling:
1/2 liter of fresh cream
60/70gr. Honey.

Preparation “Torta Kinder Paradiso”:
Cream the butter with the mixer until creamy, add 200g. powdered sugar (the rest is put at last) and continue beating until it becomes soft, add spoonfuls of the egg (beaten with a fork first) continue to beat.

Add egg yolks one at a time and the grated lemon peels.

At this time a mix flour, potato starch, vanilla and yeast with a wooden spoon from the bottom up. Leggi tutto… »

Ingredients “Irish Apple Pie”:
220 g flour 00
100 g butter
2 egg yolks
700 g apples
120 g sugar
1 lemon
cinnamon
powdered ginger
cloves
nutmeg
salt
whipping cream

baking paper
transparent film
mold

Preparation “Irish Apple Pie”:
Mix the flour with the cold butter into small pieces, 20 g of sugar and a pinch of salt until the mixture is crumbled.
Add the egg yolks ½ dl of cold water until a ball of dough.
Wrap in plastic wrap and let rest in refrigerator for half an hour. Leggi tutto… »

Ingredients “hazelnut cake”:
gr. 340 of castor sugar,
gr. 200 of dark chocolate,
gr. 250 of couverture chocolate,
gr. 125 of butter,
gr. 100 of cream,
gr. 90 flour “00″,
gr. 90 of potato starch,
gr. 50 of shelled hazelnuts, toasted,
9 eggs,
a teaspoon of honey,
a teaspoon of vanilla extract,
a spoonful of apricot jelly,
1 small glass of cognac,
2 cups maraschino
Butter and flour the cake pan.

Preparation “hazelnut cake”:
Overthrow in a saucepan a generous spoonful of sugar and put the pot on the stove. When the sugar melts, add the nuts, mix well and then pound the whole mixture in a mortar to reduce it to a paste. Leggi tutto… »