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- Blanc de Morgex
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- Aosta Valley (Italy)
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- Medium-aged cheeses
- Aperitif
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- Baked sea bream
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- Cockerel grilled
- Cod fillets
- Cold cuts and salami
- Crespelle with ricotta cheese and spinaches
- Crustaceans
- Dry pastry
- English roast-beef
- Fillet with green pepper
- Fish stew
- Fresh cheese
- Fruit pies and cream
- Gnocchi al ragù
- Grilled Fish
- Grilled Pork
- Grilled meat
- Hard cheese
- Lamb
- Linguine in squid ink
- Meat and game stew
- Meat stewed
- Meet in tomato sauce
- Mixed boiled meat
- Mixed fried fish
- Octopus salad
- Oysters
- Panettone
- Pasta all'amatriciana
- Pasta with meat sauce
- Pasta with sardines
- Pasta with seafood
- Pasta with tuna
- Polenta taragna
- Porchetta
- Pot roast
- Rabbit
- Ravioli pasta with pumpkin
- Risotto
- Risotto with seafood
- Risotto with vegetables
- Roast meat
- Saffron risotto
- Sausage
- Scallops with mushrooms
- Sea bass
- Sliced beef
- Smoked Fish appetizers
- Soups
- Spaghetti with clams
- Spaghetti with sea urchins
- Speck
- Steamed fish Hors d'oeuvres
- Strudel
- Stuffed squids
- Sushi-sashimi
- Tagliatelle with mushrooms
- Tartare-fish carpaccio
- Trofie in basil sauce
- Tuna fillet in pistachios crust
- Vegetables in batter
- White Meat
- dried Fruit
- mushroom risotto
- pork knuckle baked
- swordfish
- veal with tuna sauce
- wild game
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