Il rinomato chef Martin Dalsass, del ristorante Sant'Abbondio di Sorengo, presenta e prepara la ricetta dello strudel di fegato d’oca con aceto balsamico. Da "Il Quotidiano - Aggiungi un posto a tavola", 28.10.1987. Di Mascia Cantoni.
Archivi
Lo strudel salato del Sant’Abbondio
Il Quotidiano, 28 ottobre 1987
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