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“This is a typical meal of Ampezzo," said the waiter, setting down a plate of casunziei all'Ampezzana, ravioli-like half-moons of fresh pasta stuffed with tender red beets and poppy seeds and topped with melted butter, more poppy seeds and a generous dusting of Parmesan cheese.”
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My favourite is potato
gnocchi,interesting that lists
devoted to pasta exclusively
missed pasta puttanesca,those who
really textually mine dictionaries
would not miss...
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