Arcobaleno di salumi – L’Espresso

href=”http://news.google.com/news/url?sa=t&fd=R&usg=AFQjCNHqLcGpizyv_nql4C4al2T_7ss_WQ&url=http://espresso.repubblica.it/food/multimedia/home/28513049/6/1″>Arcobaleno di salumi
L’Espresso
Dop, Igp, famosi o di nicchia, da gustare col pane o in sfiziose ricette Chef Cristina Bowerman from the kitchen in her restaurant "Glass Hostaria" show us the recipe of her famous lcrusted lamb. 4 portions 12 cipollini 1 tsp traditional balsamic

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