GUSTO ITALIANO CHAPTER 2 DA 160 GR
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The colation of anchovies boasts the noble descent of its ancestor: the Garum of the ancient Romans.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
Transformed tunas come from both the Mediterranean and the oceans.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
The colation of anchovies boasts the noble descent of its ancestor: the Garum of the ancient Romans.