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enfoodie: Osteria Francescana
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enfoodie: Almond "granita" with capers, coffee cream and bergamot
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enfoodie: Almond "granita" with capers, coffee cream and bergamot
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enfoodie: Razor clams and their friends
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enfoodie: Razor clams and their friends
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enfoodie: Baccalà Mare Nostrum: salt cod filet in Verdute olive and tomato broth served with dried tomato pesto, Noto almonds and fragrances of Pantelleria.
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enfoodie: Baccalà Mare Nostrum: salt cod filet in Verdute olive and tomato broth served with dried tomato pesto, Noto almonds and fragrances of Pantelleria.
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enfoodie: Guitar string pasta simmered in burned calamari broth and finished with Fines de Claire oysters and extra virgin olive oil
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enfoodie: Guitar string pasta simmered in burned calamari broth and finished with Fines de Claire oysters and extra virgin olive oil
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enfoodie: Soft and crunchy Branzino with “cacciatora” rabbit sauce
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enfoodie: Soft and crunchy Branzino with “cacciatora” rabbit sauce
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enfoodie: Tribute to Normandy
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enfoodie: Tribute to Normandy
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enfoodie: Think Green
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enfoodie: Think Green
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enfoodie: Tagliatelle with ragu
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enfoodie: Tagliatelle with ragu
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enfoodie: Non roasted Guinea hen, with different cooking techniques
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enfoodie: Non roasted Guinea hen, with different cooking techniques
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enfoodie: Non roasted Guinea hen, with different cooking techniques
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enfoodie: Foie gras crunch with Traditional Balsamic Vinegar fo Modena
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enfoodie: Foie gras crunch with Traditional Balsamic Vinegar fo Modena
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enfoodie: Think Pink
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enfoodie: Think Pink
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enfoodie: Oops! Broken fruit pie
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enfoodie: Oops! Broken fruit pie
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enfoodie: Osteria Francescana
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enfoodie: Osteria Francescana
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enfoodie: