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Want ot serve something different as a starter?
Here is the Antipasto Italiano of northern Italy (Parma, Modena, Bologna). Take a large tray, better a woodden tray (it's a country style...). In the center place a bowl with: - cipolinne borettane http://www.magicvalleygrowers.com/cipolline/ - hearts of arichokes in olive oil - mushrooms in olive oil - olives - hot olives (smashed with hot red pepper and seasonings) - vinagre mix of veggies (http://www.paesionline.it/prodotti_t...asp?c=06&sc=06) Cover the tray with freshly sliced: - Cultello di Zibello http://art.supereva.it/cortedeirossi/culatello.htm?p - Spalla cruda di Palasone http://www.slowfood.it/img_sito/rivi...troSpalla.html - Bresaola http://italianfood.about.com/library/rec/blr0801.htm - Salame di Felino http://www.stradadelprosciutto.it/pr...o.php?lang=eng - Coppa di Zibello or Coppa di Parma http://www.peck.it/en/article.php?page=1&id=4 Serve with Bnarda wine (http://www.epicurious.com/drinking/w.../entry?id=5576) Buon appetito --- Nolite proicere margaritas ad porcos |
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