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La Melannurca Campana IGP è oggi una delle varietà italiane di molo più conosciute e più apprezzate dai consumatori.

La Melannurca Campana IGP è oggi una delle varietà italiane di molo più conosciute e più apprezzate dai consumatori.

Top 10 Mispronounced Italian Food Words. Many of my favorites are on this list.

Top 10 Mispronounced Italian Food Words. Many of my favorites are on this list.

Sagra del fagiolo di Controne 26 e 27 Novembre 2016

Sagra del fagiolo di Controne 26 e 27 Novembre 2016

Ottimi per l'aperitivo e davvero carini questi biscottini al formaggio, vanno bene da soli o per accompagnare affettati misti o bocconcini ...

Ottimi per l'aperitivo e davvero carini questi biscottini al formaggio, vanno bene da soli o per accompagnare affettati misti o bocconcini ...

Amaretto, cappuccino cake. It's a google translate from Hungarian, but I think I just might be able to understand.

Amaretto, cappuccino cake. It's a google translate from Hungarian, but I think I just might be able to understand.

Coniglio all'Ischitana

Coniglio all'Ischitana

#Zeppole — essentially deep-fried balls of dough — are said to have originated in Naples, but you can find them on street corners across #Italy . #streetfoods

The 12 Best Street Foods in Italy

#Zeppole — essentially deep-fried balls of dough — are said to have originated in Naples, but you can find them on street corners across #Italy . #streetfoods

#Bocconcini di #Latte di #Bufala

#Bocconcini di #Latte di #Bufala

IMPEPATA DI COZZE: Clean the shells of mussels, heat the oil in a pan with the garlic and add the mussels. Cover with a lid and cook for a few minutes on high heat until the mussels are open. Towards the end of cooking add plenty of black pepper. Shake the pot with the lid tightly closed and serve hot!

IMPEPATA DI COZZE: Clean the shells of mussels, heat the oil in a pan with the garlic and add the mussels. Cover with a lid and cook for a few minutes on high heat until the mussels are open. Towards the end of cooking add plenty of black pepper. Shake the pot with the lid tightly closed and serve hot!

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