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Libri. Agli, Cipolle e Scalogno raccontati in 60 schede

Nuovo volume dell'editore Maggioli, a cura di Franco Chiarini

"Liliaceae – Agli, Cipolle e Scalogno dell’Emilia Romagna" è il titolo della nuova pubblicazione di CheftoChef emiliaromagnacuochi, curata dal gastronomo Franco Chiarini ed edita da Maggioli Editore in occasione dell’istituzione del Presidio SlowFood della cipolla dell’acqua di Santarcangelo di Romagna. È la terza uscita della collana “Le carte del cibo dei produttori virtuosi”.Si tratta di un cofanet...

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Santarcangelo di Romagna, RN, Italia, 06/06/2024 09:20
EFA News - European Food Agency

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