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Fuoriporta2019-03-12 10:00:302019-03-12 10:00:30La farinata di ceci, dalla Liguria alla Toscana
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Fuoriporta2019-03-05 10:58:262019-03-07 11:48:38Il carnevale in tavola con i ravioli dolci di castagne
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Fuoriporta2019-02-26 09:49:072019-03-07 11:48:38I cartocci siciliani di Carnevale
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Fuoriporta2019-02-19 18:22:222019-03-07 11:48:39I cenci al vin santo, la variante toscana delle frappe
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Fuoriporta2019-02-12 11:12:452019-03-07 11:48:39Gli arancini di Carnevale della tradizione marchigiana
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Fuoriporta2019-02-05 09:56:232019-03-07 11:48:39I cecamariti all’aglione tipici di Orvinio
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Fuoriporta2019-01-29 15:48:522019-03-07 11:48:39I mandorlini del ponte, delizia tipica di Ferrara
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Fuoriporta2019-01-22 09:37:022019-03-07 11:48:39Il sabadone, dolce povero di Massa Lombarda
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Fuoriporta2019-01-15 09:30:402019-03-07 11:48:39“Sa cordula”, le feste in Sardegna sono all’insegna dei sapori forti
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Fuoriporta2019-01-08 10:15:462019-03-07 11:48:39Il Nadalin, il “papà” veronese del pandoro
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Fuoriporta2018-12-18 10:33:482019-03-07 11:48:39La scaccia, il Natale in tavola a Catania
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Fuoriporta2018-12-11 11:45:422019-03-07 11:48:40Il fallone, rustico tipico di Stimigliano
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Fuoriporta2018-12-04 15:07:082019-03-07 11:48:40I malloreddus sardi alla Campidanese
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Fuoriporta2018-11-27 10:35:282019-03-07 11:48:40I dolcetti toscani al vin santo
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Fuoriporta2018-11-20 12:06:322019-03-07 11:48:40Pappardelle al ragù di cinta senese
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Fuoriporta2018-11-13 10:42:112019-03-07 11:48:40La zuppa di cicerchia e ortaggi, dall’Abruzzo alle Marche
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Fuoriporta2018-11-05 17:42:322019-03-07 11:48:40Risotto al Tartufo Bianco di Acqualagna con pera e zucca
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Fuoriporta2018-10-30 11:11:202019-03-07 11:48:40Tolle e fave, i sapori dell’Abruzzo contadino nel piatto