Redazione

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Redazione
2274
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by: Redazione

Tuscany Wine Architecture cellars tour

  A tour showing off various special wine cellars, designed by great artists and masters of contemporary architecture. Locations of...
1083
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by: Redazione

Carrot Cake

Are you a sweet tooth, but want to stay fit? Then try this carrot cake! A simple, healthy and light...
1498
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by: Redazione

The Montagnana Ham: a gourmet cold cut

The Montagnana Ham – Prosciutto di Montagnana, a raw ham known also as Prosciutto Veneto Berico Euganeo DOP, has an...
476
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by: Redazione

Best ways to store Parmigiano Reggiano cheese

Parmigiano Reggiano is aversatile cheese widely used in cooking since ancient times, but it is important to know how to...
1514
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by: Redazione

Falorni Butcher Shop: a paradise for meat lovers

In Greve in Chianti, Florence, in this ancient Butcher’s shop, Falorni has been producing first class cured meats for 9...
358
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by: Redazione

Culatello di Zibello PDO

The legend says that this valued Italian deli meat exists due to an error: in XIV century, a clumsy norcino...
1144
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by: Redazione

Honeydew honey: delicious and healthful

Very dark in appearance, almost black, and the taste reminds us of toffee. Honeydew Honey is fragrant and can be...
537
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by: Redazione

Bellini Drink

Bellini Drink is a refined cocktail, simple to made as it consists of only two ingredients: peach juice and white...
439
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by: Redazione

Salame di Fabriano

An ancient tradition The origin of Salame di Fabriano is very old and it seems that, between the seventeenth and...
528
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by: Redazione

The Black Fragno Truffle

The black Fragno truffle, a delicious underground treasure at the intersection of earth, water and lightning, amazes and fascinates botanists...
777
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by: Redazione

Raw pork sausage

Raw pork sausage is definitely one of the most famous meat preparations of the Italian food tradition. It is a...
523
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by: Redazione

10 weird rules at the table

How many times have you been told, especially when we were kids, "do not chew with mouth opened", "do not...
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