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Grandi Salumi D Italia

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Grandi Salumi D Italia

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Author :
language : it
Publisher:
Release Date : 2022

Grandi Salumi D Italia written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Cooking categories.

L Italia Dei Salumi

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Author : Giovanni Ballarini
language : it
Publisher: Touring Editore
Release Date : 2003

L Italia Dei Salumi written by Giovanni Ballarini and has been published by Touring Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.

Dove Mangiano E Bevono I Grandi Cuochi D Italia

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Author : Luca Iaccarino
language : it
Publisher: EDT srl
Release Date : 2021-06-10T00:00:00+02:00

Dove Mangiano E Bevono I Grandi Cuochi D Italia written by Luca Iaccarino and has been published by EDT srl this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-10T00:00:00+02:00 with Cooking categories.

Dove mangia la pizza Klugmann? Dove ordina le tagliatelle Bottura? Dove prende il caffè Cracco? Dove compra il pane Sultano? Dove si prende un fritto Caruso? Dove si fa una birra Niederkofler? Qual è il cocktail bar in cui Scabin finisce la serata? Lo spiedo più amato da Uliassi? Dal Trentino alla Sicilia, i nostri 164 “consiglieri” i hanno indicato 981 indirizzi che vanno dal ristorante al cibo di strada, dall’osteria alla pasticceria, dalla pizzeria allo speakeasy: l’Italia è ricca di indirizzi squisiti, molto dei quali però fuori dai riflettori. Per trovarli – che siano una piccola trattoria di provincia o una rosticceria del centro storico – c’è bisogno di un consigliere di fiducia. Anzi, di 164.

Sustainable Transition Of Meat And Cured Meat Supply Chain

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Author : Anna Maria Fellegara
language : en
Publisher: Springer Nature
Release Date : 2023-09-23

Sustainable Transition Of Meat And Cured Meat Supply Chain written by Anna Maria Fellegara and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-23 with Business & Economics categories.

This edited volume provides an innovative perspective on the future of food systems. The contributors analyse relevant issues for a sustainable and responsible food consumption and cover fundamental steps for a broader approach to the sustainability of meat-based products. The book presents several issues and solutions to engage food firms in a measurable ecological transition. Topics discussed include not only the pedagogical perspective on sustainable food consumption, the evolution of (meat-based) food production systems and the animal welfare perspective, but also the adaptation of firm’s strategies to the sustainable transition, the effects of climate change on agri-food firms’ governance structures and the evolution of consumers perceptions on meat-based products and the role of CSR labels. This book targets managers and entrepreneurs who work in the meat industry and are seeking to improve their socio-environmental performance and governance, accountants that works at the production of sustainability reports for food companies, researchers working at the cutting edge of the food and environmental fields, professionals working in the meat industry and researchers interested in the investigation of novelties in European food regulation.

Annuario D Italia Calendario Generale Del Regno

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language : it
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Annuario D Italia Guida Generale Del Regno

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language : it
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Qualcuno Sta Uccidendo I Pi Grandi Cuochi D Italia

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Author : Luca Iaccarino
language : it
Publisher: EDT srl
Release Date : 2024-06-14T00:00:00+02:00

Qualcuno Sta Uccidendo I Pi Grandi Cuochi D Italia written by Luca Iaccarino and has been published by EDT srl this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-14T00:00:00+02:00 with Juvenile Fiction categories.

Sette anni fa, qualcuno prese a uccidere i più grandi cuochi di Torino nei modi più bizzarri; a distanza di un settennato, i cuochi tornano a morire. Il nuovo assassino è più intraprendente, e punta ai principali chef con tre stelle Michelin del Paese, dal Lago d’Orta a Modena e poi giù, fino a Senigallia. Toccherà di nuovo al commissario Santamaria e al giornalista precario partire alla ricerca del colpevole, in compagnia d’una nuova squadra: l’intransigente dottoressa Pedroni e il borseggiatore in pensione Domingo. E cosa c’entra la giovane cameriera di belle speranze Jessica, di cui si ripercorre la carriera dall’adolescenza ai grandi ristoranti nel mondo, da Copenaghen a Lima? Tra cene sontuose e bettole, tra cucine fumanti e angherie, l’indagine si farà rocambolesca, ma la soluzione invece che bizzarra, come fu nel 2016, sarà drammaticamente attuale. Facendo del volume non solo un viaggio nella cucina italiana ma anche una riflessione sulle ombre di un’industria apparentemente scintillante.