Semplice e squisita, la cucina di Poschiavo è ora raccolta in un ricettario. Stampato in tre lingue, riporta ingredienti e preparazione di piatti tipici quali la minestra da dumega (orzo integrale) e i pizzoccheri, che qui vediamo preparare da una cuoca provetta: una casalinga. Da "Il Regionale", 28.02.1978. Di Ugo Marino Lovera. Voce commento di Edoardo Gatti da "La storia del Regionale" del 12.04.2006.
Archivi
Poschiavini a tavola
Il Regionale, 28 febbraio 1978
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