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to the growing category of regional
and healing
It illustrates the different varieties of rice and the fundamental production processes from rice-polishing to aging
long Sunday meals
(*NEW ARRIVAL*) (Italian - Emilia Romagna) Giuliano Bugialli. Giuliano Bugialli's Parma: A Capital of Italian Gastronomy *Signed* caviar to the growing category ofIllus. from photographs. Jacket. First Edition. NY: Moncelli, [1005]. Insc ribed & signed by Bugialli on a bookplate from Tante Marie's Cooking School, where the author was a guest instructor, mounted to half title. Parma designated the culinary capital of the European Union is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma. Giuliano Bugialli presents the food of this legendary city, dishes that have a classic
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