File:Susciello, cilentan cuisine.jpg
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Size of this preview: 753 × 599 pixels. Other resolutions: 302 × 240 pixels | 603 × 480 pixels | 965 × 768 pixels | 1,280 × 1,019 pixels | 2,560 × 2,038 pixels | 2,951 × 2,349 pixels.
Original file (2,951 × 2,349 pixels, file size: 2.38 MB, MIME type: image/jpeg)
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| Description |
English: The so called "susciello", a typical dish of the Cilentan cuisine, made with wild asparagus, eggs, goat's or sheep's cheese (namely, the local one called "cacioricotta", made form milk of goat), onion (also fresh leaves of onion, according to the season), possibly flavoured and not chopped parsley and garnished with large drops of raw extra-virgin olive oil. Here presented and served with a toasted slice of salted bread of half-wholemeal flour |
| Date | |
| Source | Own work |
| Author | Libuše |
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I, the copyright holder of this work, hereby publish it under the following license:
This file is licensed under the Creative Commons Attribution 3.0 Unported license.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:30, 11 June 2024 | | 2,951 × 2,349 (2.38 MB) | Till.niermann (talk | contribs) | Brighter, cropped. |
| 23:16, 10 May 2016 |  | 4,185 × 2,359 (1.25 MB) | Libuše (talk | contribs) | {{Information |Description ={{en|1=The so called "susciello", a typical dish of the Cilentan cuisine, made with wild asparagus, eggs, goat's or sheep's cheese (namely, the local one called "cacioricotta", made form milk o goat), and onion}} |Source... |
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