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The Traditional Foodie
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  • Foodie Stories
    • How to be a traditional foodie?
    • Intellectual property and traditional food: the role of Geographical Indications
    • Italian food: One day eating like an Italian
    • Traditional food: the new trend in gastronomy
    • What is terroir? – it is not only about wine industry
  • Foodie Recipes
    • Italian cornetto: Legend, history and recipe
    • Tiramisù, the aphrodisiac Italian dessert
    • Pastry cream, the old and the modern recipe
    • Cotoletta alla milanese recipe
    • Risotto allo zafferano, poverty and gold in a typical dish of Milanese cuisine
    • Vitel tonné or Vitello tonnato
  • Traditional food
    • Italian coffee: The ultimate guide
    • Parmigiano Reggiano, the King of cheeses
    • Parmigiano Reggiano: History and production
    • Parmigiano Reggiano VS Parmesan
    • Pizza, the most famous food in the World
    • Wine history and the creation of GIs
  • English
    • Español
  • Home
    • Contact me
    • Privacy Policy
  • About me
  • Foodie Stories
    • How to be a traditional foodie?
    • Intellectual property and traditional food: the role of Geographical Indications
    • Italian food: One day eating like an Italian
    • Traditional food: the new trend in gastronomy
    • What is terroir? – it is not only about wine industry
  • Foodie Recipes
    • Italian cornetto: Legend, history and recipe
    • Tiramisù, the aphrodisiac Italian dessert
    • Pastry cream, the old and the modern recipe
    • Cotoletta alla milanese recipe
    • Risotto allo zafferano, poverty and gold in a typical dish of Milanese cuisine
    • Vitel tonné or Vitello tonnato
  • Traditional food
    • Italian coffee: The ultimate guide
    • Parmigiano Reggiano, the King of cheeses
    • Parmigiano Reggiano: History and production
    • Parmigiano Reggiano VS Parmesan
    • Pizza, the most famous food in the World
    • Wine history and the creation of GIs
  • English
    • Español

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