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Gearfetting

Beskriuwing Gnocchi with chicken essence, pancetta and fresh Périgord truffle.
Datum
Boarne https://www.flickr.com/photos/ilmungo/74897638
Auteur Luigi Anzivino
Tastimming
(Reusing this file)
Free content licence.

Lisinsje

When this file was uploaded to Wikimedia Commons, it was available from Flickr under the stated license. The Flickr user has since stopped distributing the file under this license. As Creative Commons licenses cannot be revoked in this manner, the file is still free to use under the terms of the license specified. See the Creative Commons FAQ on revoking licensing.

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w:fy:Creative Commons
Nammefermelding
This file is licensed under the Creative Commons Attribution 2.0 Generic license.
Fiel jo frij:
  • te dielen – it wurk te kopiearjen, fersprieden en út te stjoeren
  • te fermingen – it wurk oan te passen
Under de neikommende betingsten:
  • Nammefermelding – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
This image, originally posted to Flickr, was reviewed on 6 August 2006 by the administrator or reviewer Sandstein, who confirmed that it was available on Flickr under the stated license on that date.

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Items portrayed in this file

depicts Ingelsk

pancetta Ingelsk

copyrighted Ingelsk

inception Ingelsk

11 des 2005

captured with Ingelsk

Nikon D70 Ingelsk

exposure time Ingelsk

0,025 sekonde

f-number Ingelsk

5,6

focal length Ingelsk

50 milimeter

ISO speed Ingelsk

200

media type Ingelsk

image/jpeg

Triemskiednis

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Datum/TiidMiniatuerôfmjittingsMeidoggerOpmerking
lêste6 aug 2006, 07.33Miniatuer foar de ferzje fan 6 aug 2006 om 07.333.008 × 2.000 (2,12 MB)Sandstein{{Information |Description=Gnocchi with chicken essence, pancetta and fresh Périgord truffle. |Source=http://www.flickr.com/photos/ilmungo/74897638 |Date=December 11, 2005 |Author=[http://www.flickr.com/people/ilmungo/ Luigi Anzivino] |Permission=Free co

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