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I normally make this traditional dessert with a wheat semolina called revani, but here I’ve replaced it with a local corn-based equivalent. Step 1: Preheat oven to 180°C (350°F). Coat a 30 x 25 cm (12” x 10”) cake pan with oil. Set aside. Step 2: In a bowl, dilute the maple syrup with the water. …
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Pasquale e Maria Maione e Family …
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Lina Capuani …
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Alvaro Pedicelli …
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Michelina D'Arcangelo Stravato …
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Marcellina e Sonia …
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Rosaria Ditta …
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George and Sophia …
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Pieter Bakker …
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Wakileh Family …