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Italian Recipes

Recipes
This wintry pork ragù from the Sicilian province of Enna gets its richness from chocolate, but a touch of cinnamon and a dash of dessert wine make it extra aromatic.
Recipes
Parrozzo, a typical dessert of Abruzzo, takes its name from a traditional domed bread — pane rozzo or “coarse bread” — made by local fishermen with cornmeal, olive oil and other ingredients. 
Recipes
These bite-sized sage-flecked crackers — their name translates to “little damsels”  — make a perfect addition to those elaborate cheese and salumi boards that have become so popular.
Recipes
A specialty of the Romagna section of Emilia-Romagna, these passatelli, like pappa al pomodoro and panzanella, make wonderful use of stale bread.

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