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Short rough passatelli with grated Parmigiano Reggiano in golden meat broth.

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Dishes from every region, written the way they are cooked there, with the story of where each one comes from.

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Start with a region or a course, or search for the dish you remember. Every recipe here is written the way it is cooked in its home region, with metric and US measures and the timings that matter. Most also tell you where the dish comes from, so a weeknight pasta can lead you to the town that made it famous. Use the region chips to stay in one kitchen, or browse the full index below, where every recipe is one click away.

25 recipes

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