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Stock photos and images of username:Maurese

Hemerocallis fulva Flore Pleno is a perennial plant that loves rich, humiferous, always fresh soil; prefers the sun - partial shade, the flower is dark orange and belongs to the Hemerocallidaceae family, its flowering period is June - July, Hemerocallis fulva Flore Pleno is a perennial plant that loves rich, humiferous, always fresh soil; prefers the sun - partial shade, the flower is dark orange and belongs to the Hemerocallidaceae family, its flowering period is June - July, Iris Germanica has purple, lilac or blue flowers, which give off a sweet and pleasant scent. It can be grown in the garden or in pots. Purple and blue color palette Valdobbiadene Prosecco flutes, a bottle, cocktails and fruit on a luxury colorful table. Prosecco is an italian sparkling wine cultivated and produced in Valdobbiadene-Conegliano area Vintage classic bicycle, forest green paint, with leather tape and saddle. Elegant light grey background. High quality photo Serving a dish in a restaurant in Venice. Sea bass steak in yellow stew with caramelized onions. Serving a dish in a restaurant in Venice. Sea bass steak in yellow stew with caramelized onions. Venetian cicchetti are small dishes as tapas. This is called Polenta e Schie. Polenta is corn flour cooked in boiling salted water, schie are small grey shrimps typical of the Laguna and Adriatic Sea. Arranging a dish in a restaurant in Venice. Sea bass steak in yellow stew with caramelized onions. Venetian cicchetti are small dishes as tapas. This is Polenta and Shrimp. Polenta is corn flour cooked in boiling salted water, with a typical shrimps of the Laguna and Adriatic Sea. A dish in a restaurant in Venice. Sea bass steak in yellow stew with caramelized onions. Venetian cicchetti are small dishes as tapas. Here there are Polpette or meatball, Sarde in Saor (pilchard sardines with onions cooked with vinegar and caramelized, pine nuts and raisins) and gamberetti con la polenta. Polenta is corn flour cooked in boiling salted water, schie are small shrimps typical of the Laguna and Adriatic Sea. Venetian cicchetti are small dishes as tapas. This is called Sarde in Saor, anchovy enriched with onions cooked in vinegar and caramelized, pine nuts and raisins. Venetian cicchetti are small dishes as tapas. Here there are Polpette or meatball, Sarde in Saor (pilchard sardines with onions cooked with vinegar and caramelized, pine nuts and raisins) and gamberetti con la polenta. Polenta is corn flour cooked in boiling salted water, schie are small shrimps typical of the Laguna and Adriatic Sea. Venetian Cicchetti, small fish dishes as tapas: shrimps salad (gamberetti) , scallops and olive oil (capasanta all'olio di oliva), sea bass and pistachios, octopus and potatoes Tuna tartare, a preparation of finely chopped raw meat or fish with a knife, sesame, wasabi and radishes. Venetian chef placing tuna steak, pistachio and Jerusalem artichoke sauce Homemade bread dough with olive oil, in a venetian restaurant Venetian Cicchetti, small fish dishes as tapas: shrimps salad (gamberetti) , scallops and olive oil (capasanta all'olio di oliva), sea bass and pistachios, octopus and potatoes Venetian cicchetti, served at local bacari, small bar, with white wine. Small snacks similar to Spanish tapas, Cicchetti can range from boiled egg to vinegar marinated anchovies, to a small portion of grilled squid and polpette, meatball Tuna tartare, a preparation of finely chopped raw meat or fish with a knife, sesame, wasabi and radishes. Venetian pilchard (Sardina Pilchardus), tipically served fried or used for Sardines in Saor, a recipe with onions cooked in vinegar, raisins and pine nuts Homemade bread dough with olive oil, in a venetian restaurant Venetian Cicchetti, small fish dishes as tapas: shrimps salad (gamberetti) , scallops and olive oil (capasanta all'olio di oliva), sea bass and pistachios, octopus and potatoes Tuna tartare, a preparation of finely chopped raw meat or fish with a knife, sesame, wasabi and radishes. Homemade bread dough with olive oil, in a venetian restaurant Homemade bread dough with olive oil, in a venetian restaurant Venetian pilchard (Sardina Pilchardus), tipically fried or used for Sardines in Saor, a recipe with onions cooked in vinegar, raisins and pine nuts Homemade bread dough with olive oil, in a venetian restaurant Venetian pilchard (Sardina Pilchardus), tipically fried or used for Sardines in Saor, a recipe with onions cooked in vinegar, raisins and pine nuts Vintage classic bicycle, with leather tape and saddle. White background. High quality photo Vintage road bicycle, restoration. Zenith view. Leather tapes and saddle. White background. High quality photo Vintage road bicycle, restored. Integrated led on seat tube. Dark mood, technological. High quality photo Vintage classic bicycle, with leather tape and saddle. White background. High quality photo Vintage classic bicycle, with leather tape and saddle. White background. High quality photo Vintage classic bicycle, with leather tape and saddle. White background. High quality photo Vintage classic bicycle, with leather tape and saddle. White background. High quality photo