Salumi e formaggi
By: Armanda Capeder.
Edition: 1. ed.
Series: I Jolly della buona cucina ; n. 10
Publisher: Fratelli Fabbri
Published: 1973
Place of publication: Milano
Language: ita
Number of pages: 98
Subjects: Cookery (Sausages); Cookery (Ham); Cookery (Cheese)
Notes: Includes indexes.