Panepanna
Anna Mayer - Panepanna, Jorge GuitiánDando la lata a los españoles con la cocina italiana desde 2009.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 153 | Subscribers | Read | panepanna.substack.com |
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| #139 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Marzo 2024
Esta publicación es muy larga y es posible que aparezca cortada en tu correo. Para leerla entera, haz clic en el título “Marzo 2024”.
¡Less drama, more panna!
No recuerdo dónde leí este lema. Me gustaría haberlo inventado yo, porque me va como un guante. ¡Menos drama, más nata!
P/aNNa 24-03 La cocina emiliana de Parma, Reggio y Modena
Una cocina hecha de cerdo y pasta fresca.
#74 Tres provincias en la via Emilia: Parma, Reggio Emilia y Modena
Esta publicación es muy larga y es posible que aparezca cortada en tu correo. Para leerla entera, haz clic en el título “#74 Tres provincias en la via Emilia: Parma, Reggio Emilia y Modena”.
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Authors
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Doy la lata a los españoles con la cocina italiana desde 2009. more
Libros, gastronomía, música. Textos largos y carreteras secundarias.
Frequently Asked Questions
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