Robert Harding
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Collegiate Church of Saints Quirico and Giulitta, Interior, "Madonna Enthroned between the Saints" altarpiece by Sano di Pietro, UNESCO World Heritage Site, Val díOrcia, San Quirico díOrcia, Tuscany, Italy, Europe https://images.robertharding.com/zoom/RM/RH/VERTICAL/746-92491.jpg746-92491https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-92491/collegiate-church-saints-quirico-giulitta-interior-madonna-enthroned/
746-92491 - Collegiate Church of Saints Quirico and Giulitta, Interior, "Madonna Enthroned between the Saints" altarpiece by Sano di Pietro, UNESCO World Heritage Site, Val díOrcia, San Quirico díOrcia, 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, Europe https://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, Europe https://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, Europe https://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, Europe https://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