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Pietro Franchi
Joined
21 January 2021
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Pietro Franchi
Borgorose, RI, Italia
Cappellacci ripieni con ragu' di pollo, pesto alla ligure e mandorle tostate.
Profumo di Sicilia
Petto d'anatra a bassa temperatura
Ravioli di ricotta, patate e verza.
Bottoni di taleggio, crema di tartufo uncinato.
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