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« Identità Golose: an introduction | Main | Identità Golose: Day 1, part 2 »

February 03, 2006

Comments

vanessa

My god. That egg yolk is brilliant. I've been a disciple of Sr. Pierangeini without knowing it. Sounds incredibly interesting, Alberto, so lucky that you went and shared this.
Thanks!

Lady Amalthea

An egg that has flavors of vanilla? How amazing that must be! Now I want to make a pilgrimage to Sr. Pierangeini's restaurant as well.

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