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Recipes

Panciotti con vellutata di fagioli di Controne e crema di pomodorini del piennolo

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Gnocchi ripieni di provola con pomodoro secco, baccalà, olive e capperi in fiore

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Paccheri con polpettine e ragù di totano e menta “pulieo”

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Manicotti al ragù di pesci di scoglio, zattera di peperoni e crema di pinoli tostati.

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Tagliolini con salsa di basilico, calamaretti d’amo e limone “sfusato amalfitano”

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Linguine “2 allattante” con piselli, gamberi e limone

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Fusilli al Ragù e Ricotta di Bufala

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Tubetti con zuppa di pesce di scoglio

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Trilli con coniglio alla cacciatora bianca, pioppini, tartufo e stravecchio di bruna alpina

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Gnocchi ripieni di mozzarella, intingolo di pomodoro, baccalà, arance, “friggitelli” e olive.

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