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Sfoglia (Italian: [ˈsfɔʎ.ʎa]) is the uncut fresh pasta sheet from which many types of Italian fresh egg pasta made using only flour and eggs is made. [1] [2] Pasta made from sfoglia is considered a fundamental dish in order to form a meal in Romagnan cuisine.
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Il cucchiaio d'argento (Italian: [il kukˈkjaːjo darˈdʒɛnto]), or The Silver Spoon in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine Domus. It contains about 2,000 recipes drawn from all over Italy, and has gone through eleven editions.
The cookbook consists of many recipes for chicken and egg based dishes, a few desserts (based on almonds, dairy and eggs), many sauce recipes for pickling, preserving and using as marinade rather than for eating directly at dinner, and recipes on how to make almond oil, almond milk, almond butter pie, and walnut oil.
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