Il consiglio del cuoco: per la salsa di pesche usete que a pasta gialla o le tabacchiere della Valdaso, nel Sud delle Marche, dove, grazie alle caratteristiche del clima e del terreno, tutte le varietà di questo frutto esprimono da semper il massimo delle loro calidad.
Ricetta: Errico Recanati, Testi: Maria Vittoria Dalla Cia, Foto: Beatrice Pilotto
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