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File:Pastarelle-Polacche.jpg

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Italiano: Da quando Ancona, nella seconda guerra mondiale, fu liberata dalle truppe del Secondo Corpo Polacco del generale Anders, le pasticcerie della città hanno cominciato a chiamare "polacche" le tipiche pastarelle preparate per la colazione al bar. Rispetto ai comuni cornetti sono più grandi, ricoperte da una leggera glassa di chiara d'uovo e farcite con uno strato di pasta di mandorle; anche l'impasto è diverso, più consistente e sfogliato.
Date 22 October 2010 (original upload date)
Source Own work
English: Transferred from it.wikipedia; transferred to Commons by User:Beta16 using CommonsHelper.
Author Original uploader was Gep at it.wikipedia
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(Reusing this file)		 Released into the public domain (by the author).

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This work has been released into the public domain by its author, Gep, at the English Wikipedia project. This applies worldwide.

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The original description page was here. All following user names refer to it.wikipedia.
  • 2010-10-22 13:10 Gep 1551×1036× (379310 bytes) Foto scattata da me il 21 ottobre 2010. Da quando Ancona, nella Seconda Guerra Mondiale, fu liberata dalle truppe del Secondo Corpo Polacco del generale Anders, le pasticcerie della città hanno cominciato a chiamare "polacche" le tipiche pasterelle prepa

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current10:58, 15 November 2010Thumbnail for version as of 10:58, 15 November 20101,551 × 1,036 (370 KB)File Upload Bot (Magnus Manske) (talk | contribs) {{BotMoveToCommons|it.wikipedia|year={{subst:CURRENTYEAR}}|month={{subst:CURRENTMONTHNAME}}|day={{subst:CURRENTDAY}}}} {{Information |Description={{it|Foto scattata da me il 21 ottobre 2010. Da quando Ancona, nella Seconda Guerra Mondiale, fu liberata da

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