Label
All
0
Clear all filters
Appears in
Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

  • About
Literally, “blue fish”; includes many of the stronger-tasting, darker-fleshed fish, such as tuna, mackerel, herring, swordfish, anchovies, and others.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title