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a guide to Italian food, wine and culture
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美满人生
Living a Life in Colour
a guide to Italian food, wine and culture
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Secondo (Main course)
Brodetto marchigiano (fish and seafood stew) – Le Marche
Ossobuco alla milanese (braised veal shank) – Lombardia
Arrosto morto (pan roasted beef rib eye) – Emilia Romagna
Branzino con finocchio (sea bass cooked with fennel)
Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania
Frittata di tartufo nero (black truffle omelette) – Umbria
Costoletta alla milanese (breaded veal cutlets) – Lombardia
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美满人生