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Le ricette di Pierre

KUMMELL 

porre in infusione 20-30 g di semi di Cumino per 20 giorni in 350 g d'alcool, poi aggiungere uno sciroppo fatto con 400 g di zucchero sciolto in 1/2 litro d'acqua bollente e filtrareProvenienza: Gastronomia tradizionale del Pinerolese 09/10/2000

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