- Stock Photography: BAKED CAPON WITH CREMONESE MUSTARD by Rauccigianni
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- Photo title: Baked capon with Cremonese mustard
- Author: Rauccigianni
- Cover photo description:
- The history of mostarda dates bake to the sixteenth century, when the ... to the cremonese one, consists of whole fruit soaked in a mustard-flavored syrup, ... with the fattest and richest meat cuts: tongue, cotechino, chicken, calf`s head or capon.
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