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The regionof the capital city, heir of a culinary tradition started with the Etruscans and continued with the Romans, has many culinary excellences, witha a variety that goes from "Giudia artichokes" to "Romans gnocchi" and "Coda alla vaccinara", that are served in the traditional roman "trattorias". Moreover, "spianata romana" among cold meats, and "pecorino", a sheep's cheese, are whorty of note.
Dimensions: 47cm x 27cm
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