Bella Online Italian Food Newsletter
Buongiorno a tutti!
In Italy, when we are bored or tired of something, we say "E` la solita minestra..." which translates into "It's the same old soup..."
Well, this week I propose you a minestrone recipe, but it's not the same old soup at all, I promise.
Pesto Minestrone Soup
This pesto minestrone soup recipe is rich of flavor and healthy ingredients and it's great either warm or cold. Try it out:
http://www.bellaonline.com/articles/art63813.asp
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There are quite some special occasions coming up in the next few weeks, in Italy and around the world:
Carnevale festivities and celebration will be starting soon everywhere, with 2 weeks of parties and street revelings, culminating with Martedi Grasso or Mardi Gras, which this year occurs on 12 February.
Viareggio and Venice are the Italian cities where Carnevale takes place with the most colorful and fun celebrations, with floats parades, festivals, costume parties and super exclusive balls.
Then, San Valentino or Valentine's day will come right after, on 14 February, and although it will be just the day after Ash Wednesday, at the beginning of Lent, everyone will take some time and find their special way to celebrate their significant other.
So, stay tuned, as I am preparing new articles for you with specific recipes and notes for these two occasions.
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Simple Delicious Italian Recipe is the perfect cookbook for any Italian food lover.
Buy and download your own copy from the BellaOnline eBook page, or simply by clicking on the image of the book above.
And, please, don't forget to send your feedback!
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The Italian Food Facebook page keeps growing with more and more followers! Check it out, click the "Like" button (if you please) and pass it along: www.facebook.com/ItalianFoodBellaOnline.
For more great Italian recipes and content about Italian Food, please visit italianfood.bellaonline.com , as well as our fun community forum:
I hope to hear from you sometime soon, either in the forum or in response to this email message. Your feedback is always appreciated!
Until next week, arrivederci!
Cinzia Aversa - Italian Food Editor
