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Tricolor artisanal Scialatielli
Stale bread grits "sciue' sciue "
Linguine with colatura di alici di Cetara according to Erminia
Calabrian Carnaroli rice " Magisa"
Spaghetti from the Di Nola pasta factory
Ndunderi di Minori (ricotta cheese dumplings)
Ferrazzuoli to "Nannarella" (homage to Anna Magnani)
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