Robert Harding
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Lion (Panthera leo) Flehmen reaction, Masai Mara National Reserve, National Park, Kenya *** Local Caption *** walking in the grass by rolling up the lips to register the pheromones of female in heat with her Jacobson glandshttps://images.robertharding.com/zoom/RM/RH/HORIZONTAL/860-290864.jpg860-290864https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/860-290864/lion-panthera-leo-flehmen-reaction-masai-mara-national/
860-290864 - Lion (Panthera leo) Flehmen reaction, Masai Mara National Reserve, National Park, Kenya *** Local Caption *** walking in the grass by rolling up the lips to register the pheromones of female in heat with her Jacobson glands
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90613.jpg746-90613https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90613/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90613 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90615.jpg746-90615https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90615/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90615 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90614.jpg746-90614https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90614/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90614 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/HORIZONTAL/746-90612.jpg746-90612https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90612/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90612 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe