Torta Pasqualina cookbook
Number of pages: 63
Starting from the history that has characterised its evolution, Sergio Rossi reveals the secrets to cook the most famous cake of the Italian culinary tradition. Act the article by Giovanni Ansaldo, published in the Easter of 1930 on the first page of Labor, dedicated to the twenty-four beauties of Pasqualina.
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Only certified high-quality ingredients sourced in the Ligurian region of Italy.
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