what we made for lunch 02.04.11

By steve_ny | Published
Feb
05
2011

continuing the pattern of ‘soup + …’

fiery hot tomato soup along with a slice of fresh casa reccio bread from Pain d’Avignon with mozzarella, prosciutto di Parma and an arugula & fennel salad – so go

This entry was posted in mozzarella, Pain d'Avignon, prosciutto di Parma, tomato soup.

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