Giorgio Palazzi, who speaks several languages, is good restaurateur and celebrity chef, believes that there is a need to prepare the food of the country where you live. He learned how to marinate the lamb and horsemeat butcher, masterfully rolls sochni, sculpts dumplings and makes kazi. And he does it on his hacienda.

Today in the program:

Syrne;
Kombe;
Kurylgan bidai.

Нашли ошибку в тексте? Выделите её мышкой и нажмите: Ctrl + Enter



Comments

Recent editions

Syrne

31.12.2016 17:19 2655

Kabak-tandyr

27.12.2016 09:15 846

Kazakh meat noodles (Beshbarmak)

20.12.2016 09:15 891

Zhuvava

14.12.2016 09:15 1055

Pumpkin manty

07.12.2016 09:15 1075

Pilaf

30.11.2016 21:15 826

Samsa cooked in tandoor

30.11.2016 09:15 1033

Zhappassai

22.11.2016 09:15 854

Nauryz Kozhe

16.11.2016 09:15 1010

Koktal

15.11.2016 09:15 1057