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Felicetti
Food News
Rigatoni made with cricket flour by Riccardo Felicetti and Luciano Monosilio
Riccardo Felicetti of Pasticificio Felicetti and chef Luciano Monosilio of Pipero have made pasta obtained with flour made with crickets. Let’s hear what they have to say about it.
18 Apr. 2017, 01:30
The 5 best Timorassos under 20 euro chosen by Gambero Rosso
A bartender opens the smallest cocktail bar in Rome with only six seats
Northward movement of Barolo vineyards? Fontanafredda says no and responds by planting a forest of 150 plants
The first wine bar with wines aged at sea and customizable cellars arrives
Milan meets PGI Olive Oil from Puglia. Photos from the tasting event
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Gambero Rosso Premium
wine
Collio Bianco Vignedamont 2018
wine
FCO Friulano 2022
wine
FCO Verduzzo Friulano 2019
wine
Vallechiusa Rosso 2016
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olive oil
4 Ore Igp Marche Monocultivar Frantoio Bio 2021
olive oil
Monocultivar Coratina 2019
Olive Oil Producer
Basso Fedele & Figli
San Michele di Serino
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olive oil
L'Itrana Monocultivar Itrana 2020
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