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Aié: da mangiare sempre in due / best to eat togheter - the recipe

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Uploaded by on Sep 30, 2011

Full post/articolo completo:

http://www.liguriainside.it/2011/09/30/aie-da-mangiare-sempre-in-due-video/

The recipt of Aié, a traditional sauce made with Vessalico garlic, Slow Food praesidium.

This garlic grows at more than 500 meters above sea level, is smaller and easier to digest. Well known since the 18th century, is now ready to reach you diner.

L'Aié, ricetta tradizionale che accoglie l'aglio di Vessalico (presidio Slow Food) in una salsa da abbinare con carne, pesce, patate, insalata e tutto ciò che può essere esaltato da una intensa fragranza accompagnata da un'irruenza mai eccessiva.

By
Gnamspot 2011
All right Reserved

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www.liguriainside.it

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