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@ilgazzettino.it: Nel 2027 passano da 60 a 72 le giornate in cui è richiesto il pagamento del ticket d'accesso per visitare Venezia: le variazioni sono state approvate oggi 15 ottobre dalla giunta comunale e prevede 12 giorni "a pagamento" in più rispetto al 2026. Ecco il calendario e tutte le novità. 👉🏻 Clicca il link e leggi l'articolo #venezia #ticket #calendario #gazzettino

Il Gazzettino
Il Gazzettino
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Thursday 15 October 2026 16:23:20 GMT
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patcong15
patcong :
hoooo
2026-10-15 18:43:49
0
maurizio.lo.re8
Maurizio Lo Re :
onestamente per me può pure affondare 😁😁😁😁😁😁
2026-10-15 16:35:43
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Tempura Fried Shrimp Recipe: Ingredients: 10 large shrimp, peeled and deveined, 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 egg, 3/4 cup ice-cold water, 1 pinch salt, oil for frying. Instructions: Prepare the shrimp by removing the shells and making small cuts along the inner side to keep them straight while frying. Pat the shrimp dry and lightly coat them with flour. In a bowl, mix the egg with ice-cold water, then add flour, cornstarch, and salt. Stir gently until just combined; the batter should remain slightly lumpy for a light and crispy texture. Heat oil to 170–180°C (340–355°F). Dip the shrimp into the batter and fry until golden, crispy, and cooked through, about 2–3 minutes. Remove and drain on a rack or paper towel. Serve hot with tempura dipping sauce, lemon slices, or grated daikon.
Tempura Fried Shrimp Recipe: Ingredients: 10 large shrimp, peeled and deveined, 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 egg, 3/4 cup ice-cold water, 1 pinch salt, oil for frying. Instructions: Prepare the shrimp by removing the shells and making small cuts along the inner side to keep them straight while frying. Pat the shrimp dry and lightly coat them with flour. In a bowl, mix the egg with ice-cold water, then add flour, cornstarch, and salt. Stir gently until just combined; the batter should remain slightly lumpy for a light and crispy texture. Heat oil to 170–180°C (340–355°F). Dip the shrimp into the batter and fry until golden, crispy, and cooked through, about 2–3 minutes. Remove and drain on a rack or paper towel. Serve hot with tempura dipping sauce, lemon slices, or grated daikon.

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