what we made for lunch 04.03.12

By steve_ny | Published
Apr
18
2012

straight from di Palo’s, it’s time for fresh mozzarella, prosciutto, tomato & basil on toasted francese bread with black and green cerignola olives

This entry was posted in cerignola, di Palo's, mozzarella, prosciutto.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*