CHARCUTERIE AND FRUIT ON THE FESTIVE TABLE: RECIPES FROM ‘LA CUCINA DI CALYCANTHUS’ TO CELEBRATE WITH TASTE AND CREATIVITY
The "Restaurant Weeks" in Belgium, promoted by the Istituto Valorizzazione Salumi Italiani (Institute for the Valorization of Italian Cold Cuts) and ASIAC - the Association formed by the eight largest organisations of Greek fruit producers, in collaboration with the Italian...
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