Antipasti/Appetizers

ALL ABOUT CHEESE

May 29, 2012
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It is impossible to quantify exactly how many kinds of cheese there are in the world. Once discovered, the humankind went wild for cheese. Easily transportable, it became valued for its taste, shelf life, and protein content. The elite vied to import their favorite flavors, and each variety developed a legend.

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A Tropical Aperitif

August 26, 2010
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Welcome to our brand new look!  We are excited about all the new features of our blog.  Recipes, divided according to categories, is an easy way to search or browse the recipes we’ve posted.  Our Forum will be a place for you to share your opinions on a variety of topics and ask questions.  Giuliano’s […]

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Sautéed Zucchini with Fresh Mint and Basil: a Hopeful Garden

July 27, 2010
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This easy recipe is so good, that you will find yourself sneaking some before serving, and there are rarely any leftovers.

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A Magical Venetian Day with a recipe for Fried Zucchini Blossoms

May 28, 2010
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In Italy eating is of supreme importance and a cardinal rule is that local food is the best and freshest. Therefore, anything nostrano “ours”, is more expensive and desirable than anything imported. In Venice, local fish is more prized than anything else.

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