Refine search
No keyword found to refine search
Photographer
Project name
Location
Person
255 documents found
| 1 | 5 |
Documents per page :
SF0221638
SF0221637
SF0221636
SF0221635
SF0221634
SF0221633
SF0221632
SF0221631
SF0221630
SF0221547
SF0221546
SF0221545
SF0221544
SF0221543
SF0221542
SF0221541
SF0221540
SF0221539
SF0221538
SF0221537
SF0221536
SF0221535
SF0221534
SF0221533
SF0221532
SF0221531
SF0221530
SF0221529
SF0221528
SF0221527
SF0221526
SF0221525
SF0221524
SF0221523
SF0221521
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221520
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221519
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221518
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221517
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221516
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221515
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221514
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221513
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221512
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221511
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221510
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221509
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221508
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221507
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0221506
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
SF0218191
SF0218189
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218188
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218187
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218186
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218185
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218184
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218183
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218182
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
SF0218181
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Thanks to Tavole Accademiche, the canteen of the University of Gastronomic Sciences in Pollenzo, students experience their lunch break not only as a time to eat, but also as an educational opportunity. Every day our chefs use quality raw materials from our teaching gardens and organic farms to offer students tasty and sustainable dishes.
To reduce food waste at source, our students choose their meals every day through an online reservation system.
Next page