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For starters, a range of antipasti  with
artichokes, aubergines, grilled peppers or dried tomatoes to be enjoyed with Grissinis and a few drops of balsamic vinegar.
Next, , hand-made pasta, slowly dried and topped with delicious tomato sauces cooked in olive oil,or flavoured with basil, mushrooms or cuttlefish ink.
And when it’s the season, Christmas panettones, Easter doves and other regional sweets bring an extra sparkle to the plate and set our taste buds tingling!
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