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Tagliatelle with sausage
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
For 4 people
Introduction
We know practically everything about the art of pork butchers in the region. It is an ancient tradition that relives through skilful gestures every year from November to February, transforming into succulent sausages the meat of pigs reared mostly by small farms. The sausage differs for the different curing methods used, whose recipes are jealously guarded by the butchers.
Preparing
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