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  • The Most Precious French Chicken in the 3 Michelin Star Restaurant Georges Blanc by Matteo Rossatto

    The Most Precious French Chicken in the 3 Michelin Star Restaurant Georges Blanc by Matteo Rossatto

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  • Dirty Rice in a 2-star Michelin Piedmontese Restaurant with Michelangelo Mammoliti

    Dirty Rice in a 2-star Michelin Piedmontese Restaurant with Michelangelo Mammoliti

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  • How to Cream Risotto Like an Italian Master - The WAVE

    How to Cream Risotto Like an Italian Master - The WAVE "Mantecatura" Technique by Christian Costardi

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  • The REAL Best Tomato Sauce You'll Ever Make with Italian Chef Paolo Lopriore

    The REAL Best Tomato Sauce You'll Ever Make with Italian Chef Paolo Lopriore

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  • Ancient Bolognese Sauce in an Emilian Michelin restaurant with Massimo Spigaroli - Pallavicina*

    Ancient Bolognese Sauce in an Emilian Michelin restaurant with Massimo Spigaroli - Pallavicina*

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  • Sartù: the Richest Baked Rice You’ll Ever Taste by Neapolitan Chefs Sorrentino and Giuliano

    Sartù: the Richest Baked Rice You’ll Ever Taste by Neapolitan Chefs Sorrentino and Giuliano

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  • Cordon Bleu and Mashed Potatoes in a French Michelin Two-Star Restaurant with Giuliano Sperandio

    Cordon Bleu and Mashed Potatoes in a French Michelin Two-Star Restaurant with Giuliano Sperandio

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  • Behind the Scene of One of the Most Iconic Carbonaras in Rome with the Roscioli Family

    Behind the Scene of One of the Most Iconic Carbonaras in Rome with the Roscioli Family

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  • Lasagna in the oldest Michelin restaurant in Italy - Arnaldo  Clinica Gastronomica*

    Lasagna in the oldest Michelin restaurant in Italy - Arnaldo Clinica Gastronomica*

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  • Pasta all'arrabbiata: Original vs. Gourmet | Italian Spicy Tomato Sauce

    Pasta all'arrabbiata: Original vs. Gourmet | Italian Spicy Tomato Sauce

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  • Saffron Risotto with Ossobuco by Giancarlo Perbellini - Trussardi Milan

    Saffron Risotto with Ossobuco by Giancarlo Perbellini - Trussardi Milan

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  • The Definitive Porchetta by Antica Porchetteria Granieri since 1916 with chef Paolo Trippini

    The Definitive Porchetta by Antica Porchetteria Granieri since 1916 with chef Paolo Trippini

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  • Minestrone Soup in a Ligurian Michelin Restaurant with Ivano Ricchebono - The Cook*

    Minestrone Soup in a Ligurian Michelin Restaurant with Ivano Ricchebono - The Cook*

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  • Pasta Amatriciana: Original VS Gourmet with Amatrice cook Gabriele Perilli and chef Angelo Troiani

    Pasta Amatriciana: Original VS Gourmet with Amatrice cook Gabriele Perilli and chef Angelo Troiani

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