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L’ascesi della ventresca di tonno rosso, firmata Testa Conserve, si compie direttamente sul carbone con l’aiuto della cipolla di Giarratana, sia a spicchi sia sotto forma di salsa all’origano. La ricetta di Peppe Cannistrà è in menu a I Banchi di Ibla. Foto di Giuseppe Bornò.
Famiglia Testa pescatori
in Sicilia dal 1800
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