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  • Period Living

    Food journal

    Jul 30, 2020 1 minute

    COOKING THE BOOKS

    ome of the best recipes are those that are handed down the generations; demonstrated rather than written, every slice of the knife or sprinkle of (£20, Unicorn), beautifully illustrated with delicate drawings by Emma Hobbins. The simple, authentic dishes created from seasonal crops, or lessons in pressing and preserving, offer an insight into the traditional way of life and cooking in this area of Italy.

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