Bibita per antonomasia della Svizzera italiana, la gazzosa (o gassosa) si può anche fare in casa, come ci mostra la signora Andreina Gallacchi di Sant'Antonio. Una ricetta che come spesso accade evoca anche molti ricordi. Da "Il Quotidiano", 16.08.1995. Di Romano Venziani.
Istituzione
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Istituzione
Link utili
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