Terrine in crosta e cocktail di gamberetti, aspic murati in gelatina e distese di vol-au-vent: questo mese la parola d’ordine dell’MTC è vintage, in tutte le sue declinazioni. E cosa …
Terrine in crosta e cocktail di gamberetti, aspic murati in gelatina e distese di vol-au-vent: questo mese la parola d’ordine dell’MTC è vintage, in tutte le sue declinazioni. E cosa …
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