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Perfect thing to do with the red tomatos from Avezzano I have and the sliced prosciuto that's out and getting salty. And like anything truely Italian, it's the simplicity of great ingredients that make the difference. J
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Love how things dissapear in your kitchen "wtih history", I wonder how much fibre was in the lentle stew the spoon disappeared into. The best places are, in their way, alive.
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Dec 5, 2011