What do you think about this photo?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?
You can do it by joining JuzaPhoto, it is easy and free!
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 242000 members, there is space for everyone, from the beginner to the professional.
| sent on June 06, 2014 (11:43) | This comment has been automatically translated (show/hide original)
Cute and yummy. Bono pesto! Stefano Carina e gustosissima. Bono il pesto! Stefano |
| sent on June 07, 2014 (15:08) | This comment has been automatically translated (show/hide original)
If I had to move from Genoa, contact me and I'll make myself a great pesto ... old with pestle, marble mortar of my grandmother and basil Genova Pra, the only one to do the real pesto!
Hello Stephen, greetings, Giampiero. Se dovessi passare da Genova, contattami e ti preparo io stesso un ottimo pesto...all'antica con pestello , mortaio in marmo di mia nonna e il basilico di Genova Prà, l'unico per fare il vero pesto!
Ciao Stefano, saluti, Giampiero. |
| sent on June 07, 2014 (15:30) | This comment has been automatically translated (show/hide original)
Can I book too? I always do the pesto and I think that it will never be as good as your striving basil right.
Good pesto!
Hello hello, Lully:-P Mi posso prenotare anch'io? Io lo faccio sempre il pesto e penso che non sarà mai così buono come il tuo adoperando il basilico giusto.
Buon pesto!
Ciao ciao, Lully |
| sent on June 07, 2014 (16:51) | This comment has been automatically translated (show/hide original)
But surely dear Lully!, If you find the right basil (do not know mint!) I'll send you the real original recipe from Genoa with the exact sequence and timing of insertion into the mortar of beating all the ingredients that go carefully measured, including the salt! Haa I'm sorry I thought I was in a forum of culinary art and not on a photo site! forgive me ....
Thanks again and ... hello hello.
Giampiero. Ma certamente cara Lully!, se trovi il basilico giusto (non deve sapere di menta!) ti invio la vera ricetta originale genovese con l'esatta sequenza dell'inserimento e dei tempi di pestaggio nel mortaio di tutti gli ingredienti che vanno sapientemente dosati, compreso il sale grosso! Haa scusami pensavo di essere in un forum di arte culinaria e non su un sito di fotografie! perdonami....
Grazie ancora e ...ciao ciao.
Giampiero. |
| sent on June 07, 2014 (16:59) | This comment has been automatically translated (show/hide original)
I am a lover of cooking, and I really like to cook. I'm doing it less since I've been in this forum where I spend much of my time.
Anyway Juza has opened up a topic where you can give advice and write recipes and put related photos.
Hello hello, Lully:-P Io sono amante della cucina, e mi piace tanto cucinare. Lo sto facendo di meno da quando sono in questo forum dove passo molto del mio tempo.
Cmq Juza ha aperto un topic dove si possono dare consigli e scrivere ricette e inserire le foto correlate.
Ciao ciao, Lully |
|
Publish your advertisement on JuzaPhoto (info) |
JuzaPhoto contains affiliate links from Amazon and Ebay and JuzaPhoto earn a commission in case of purchase through affiliate links.
3.1 MEGAPIXEL
Resize to fit window
