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Living a Life in Colour

a guide to Italian food, wine and culture

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Living a Life in Colour
a guide to Italian food, wine and culture

Secondo (Main course)

Brodetto marchigiano (fish and seafood stew) – Le  Marche

Brodetto marchigiano (fish and seafood stew) – Le Marche

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Ossobuco alla milanese (braised veal shank) – Lombardia

Ossobuco alla milanese (braised veal shank) – Lombardia

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Arrosto morto (pan roasted beef rib eye) – Emilia Romagna

Arrosto morto (pan roasted beef rib eye) – Emilia Romagna

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Branzino con finocchio (sea bass cooked with fennel)

Branzino con finocchio (sea bass cooked with fennel)

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Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania

Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania

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Frittata di tartufo nero (black truffle omelette) – Umbria

Frittata di tartufo nero (black truffle omelette) – Umbria

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Costoletta alla milanese (veal chop breaded and fried) - utterly delicious

Costoletta alla milanese (breaded veal cutlets) – Lombardia

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