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/ck/ - Food & Cooking

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>> No.13929232 [View]
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13929232

The more you know: Plenty parts of Italy that didn't have the same access to wheat as, say Campania, have traditional pastas made with chestnut, potato, whole grain flour or other things nowadays considered "exotic" and not true pasta.

I eat whole grain and chestnut trofie every week pretty much.

t. Ligurian

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