Rane, gamberetti e pesce persico sono gli ingredienti alla base della ricetta del risotto alla certosina, così chiamato perché, pare, ideato dai monaci certosini. Da "Il sapore del buono", 22.11.1977. Regia di Piero Stefani.
Archivi
Il risotto alla certosina
Il sapore del buono, 22 novembre 1977
- Tradizioni
- Gastronomia
- ARCHIVI
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