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Summary
| Description |
English: Come comporre il Plateau Royal[1] |
| Date | |
| Source | Own work |
| Author | Plateau Royal Milano |
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I, the copyright holder of this work, hereby publish it under the following license:
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- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
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- ↑ 3 Fine de Claire n.3, 6 Special n. 3, 1 Belon 00, 1 Vongola grossa della Bretagna, 1 Clams, 1 Tartufo grosso, 1 Fasolare, 3 Mandorle, 5 Cuori di mare, 2 Cannolicchi, 1 Scampo, 1 Gambero rosso di Sicilia, 2 Gamberi Rosa cotti, 15 Gamberetti Grigi, 1/2 Granchio, 1/2 Astice, 5 Bulots, 10 Lumachine di Mare, 10 Cozze Mont Saint Michel scottate, 5 Cozze pelose *Ricci e altri frutti di mare secondo la reperibilità stagionale
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 09:44, 4 October 2017 | | 2,049 × 2,732 (1.06 MB) | Plateau Royal Milano | Cross-wiki upload from commons.wikimedia.org |
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