Ma come, Parma non era la capitale del formaggio e del prosciutto?
Se dite questo è perché avete la mente ingombra di stereotipi gastronomici. Sfatiamoli!
Ingredienti:
almeno tre etti di carne di cavallo crudo (controfiletto e collo) macinate con il foro 8;
aglio tritato;
olio evo
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