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Luciano Monosilio
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 restaurant hidden amid the mists of the Lower Parma area that produces astounding cured meats (worth the trip)
The best bread bakeries in Ferrara chosen by Gambero Rosso
Cannavacciuolo opens a gastronomy at Malpensa airport: quick break with cuoppo, parmigiana, and pastiera
The 2 Best Morellino di Scansano Wines Awarded by Gambero Rosso
Where to Eat in Cortina d'Ampezzo in Winter, the Top 10 Restaurants Selected by Gambero Rosso
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Gambero Rosso Premium
wine
Barbaresco Asili 2012
wine
Terre di Offida Passerina Brut 2020
Pizzeria
Giro Pizzeria
Stockholm
[
]
€
kr 190.0
wine
Barbera del M.to Lazzarina 2022
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olive oil
Il Noviziato ai Camponi Dop Umbria Colli Assisi Spoleto Monocultivar Moraiolo 2020
olive oil
Villa Magra Gran Cru Monocultivar Correggiolo 2020
olive oil
Monocultivar Frantoio Bio 2022
olive oil
Primio 2020
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1,085
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