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Recipes

Primavera a tavola con lo chef Iavarone del Josè Restaurant Ricetta: Fettucce fave, ricotta salata e ciccioli.

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Minestra Maritata

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Polpetta con spuma di provola

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Spaghetto quadrato mantecato al peperone di Senise IGP in due consistenze, verza e alici dello chef Gianfranco Bruno

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Chef Mimmo De Gregorio, ristorante Lo Stuzzichino: spaghettoni con gamberi di Nassa e briciole al limone

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Chef Mimmo De Gregorio, ristorante Lo Stuzzichino a Sant’Agata sui due Golfi: ricetta “Ziti con Genovese di polipo”

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Chef Pietro D’Agostino from the starred restaurant La Capinera: “Rosso Corallo” recipe

Chef Pietro D’Agostino from the starred restaurant La Capinera: “Rosso Corallo” recipe Ingredients for 4 people:...

La ricetta dei canestrieddi

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Il Palamita – Sensi (Amalfi)

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Il Polpo, crema di broccoli con nduja e salsa di cozze e limone – Sensi (Amalfi)

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