JuzaPhoto uses technical cookies and third-part cookies to provide the service and to make possible login, choice of background color and other settings (click here for more info).
By continuing to browse the site you confirm that you have read your options regarding cookies and that you have read and accepted the Terms of service and Privacy.
You can change in every moment your cookies preferences from the page Cookie Preferences, that can be reached from every page of the website with the link that you find at the bottom of the page; you can also set your preferences directly here
Do you have questions or curiosities about this image? Do you want to ask something to the author, give him suggestions for improvement, or congratulate for a photo that you really like?
There is more: by registering you can create your personal page, publish photos, receive comments and you can use all the features of JuzaPhoto. With more than 252000 members, there is space for everyone, from the beginner to the professional.
sent on April 29, 2025 (9:19) | This comment has been automatically translated (show/hide original)
Post-wet prophylaxis càuda... Now we hope that it will have to be used only for that... Greetings GG Profilassi post bagna càuda... Adesso speriamo che si debba usare soltanto per quello...
sent on April 29, 2025 (15:37) | This comment has been automatically translated (show/hide original)
Good this one of yours... :-D Even if I have to rely completely on your sense of smell, as I have never eaten it and I have no idea what aromas it releases, but I trust it and you made the idea very well. :-) (Having no direct experience of it... I wonder if it is primarily attributable to anchovies, the "scent" it emanates?) Buona questa tua...
Anche se devo affidarmi completamente al tuo olfatto, in quanto mai mangiata e non ho idea che aromi sprigioni, ma mi fido ed hai reso benissimo l'idea.
(Non avendone alcuna esperienza diretta... Mi chiedo se sia in primis attribibile alle acciughe, il "profumo" che emana?)
sent on April 29, 2025 (17:05) | This comment has been automatically translated (show/hide original)
It is mainly due to the abundant presence of garlic. It is for palates that like strong flavors and that do not like delicate or too indecipherable ones... There are some tricks in the preparation of garlic that manage to soothe the side effect I was referring to while not weakening its strong taste too much. I would recommend a taste, strictly without the addition of the cream that many use to "soften" it, copying the French who stick it everywhere. Enjoy your meal GG È soprattutto dovuto all'abbondante presenza dell'aglio. È per palati a cui piacciono i sapori forti e che non amano quelli delicati o troppo indecifrabili... Ci sono alcuni accorgimenti nella preparazione dell'aglio che riescono a lenire l'effetto collaterale cui mi riferivo pur non affievolendone troppo il gusto deciso. Ti consiglierei un assaggio, tassativamente senza l'aggiunta della panna che molti utilizzano per "ammorbirla" scopiazzando i francesi che la infilano dappertutto.
sent on April 29, 2025 (19:04) | This comment has been automatically translated (show/hide original)
Thank you for the exhaustive clarification... As for the tasting, your invitation, alas, will remain in vain. Never in my life being allergic to garlic. :-) Ti ringrazio dell'esaustiva precisazione...
Quanto all'assaggio il tuo invito ahimè resterà vano.
Mai nella vita essendo allergico proprio, all'aglio.
JuzaPhoto contains affiliate links from Amazon and Ebay and JuzaPhoto earn a commission in case of purchase through affiliate links.
Resize to fit window
