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This book explores Tuscany through its authentic meat cuisine, focusing on sustainability rather than just cypress trees or medieval art. It features 40 simple and solid recipes by award-winning Stefano Bencistà Falorni, along with intriguing insights into animals, nature, the environment, and Tuscan farming culture.
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Never well done Tales and recipes from Fark to Fork Toscana, Guido Cozzi
- Language
- Released
- 2021
- product-detail.submit-box.info.binding
- (Hardcover)
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