UO­VA E UO­VA

Vanity Fair (Italy) - - Living -

Enrico Crip­pa, lo chef del ri­sto­ran­te tri­stel­la­to Mi­che­lin Piaz­za Duo­mo di Al­ba. A de­stra dal­lÕal­to, la sua In­sa­la­ta di uo­va e uo­va e il ce­le­bre des­sert Pan­na cot­ta Ma­tis­se.

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