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- Indexed articles, last 90 days
- 102
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- Aug 15, 2026
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- Jul 18, 2026
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Last: Little-known Lambrusco offers a big, bold taste (opens the original)
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About 25 years ago, I made my only visit to Italy’s Emilia-Romagna region, the culinary heart of Italy, as well as the epicentre for fast cars and motorcycles, like Ferraris and Ducatis. This part of Italy has given us Parmigiano Reggiano, balsamic vinegar (from Modena) and Prosciutto di Parma, as well as lasagna verde. The latter, by the way, is far superior to the ricotta and mozzarella-laden glop that passes for lasagna in North America. A slow-simmered meat sauce consisting of ground beef an
Last: Little-known Lambrusco offers a big, bold taste (opens the original)
Read excerpt
About 25 years ago, I made my only visit to Italy’s Emilia-Romagna region, the culinary heart of Italy, as well as the epicentre for fast cars and motorcycles, like Ferraris and Ducatis. This part of Italy has given us Parmigiano Reggiano, balsamic vinegar (from Modena) and Prosciutto di Parma, as well as lasagna verde. The latter, by the way, is far superior to the ricotta and mozzarella-laden glop that passes for lasagna in North America. A slow-simmered meat sauce consisting of ground beef an
Last: Little-known Lambrusco offers a big, bold taste (opens the original)
Read excerpt
About 25 years ago, I made my only visit to Italy’s Emilia-Romagna region, the culinary heart of Italy, as well as the epicentre for fast cars and motorcycles, like Ferraris and Ducatis. This part of Italy has given us Parmigiano Reggiano, balsamic vinegar (from Modena) and Prosciutto di Parma, as well as lasagna verde. The latter, by the way, is far superior to the ricotta and mozzarella-laden glop that passes for lasagna in North America. A slow-simmered meat sauce consisting of ground beef an
Last: Little-known Lambrusco offers a big, bold taste (opens the original)
Read excerpt
About 25 years ago, I made my only visit to Italy’s Emilia-Romagna region, the culinary heart of Italy, as well as the epicentre for fast cars and motorcycles, like Ferraris and Ducatis. This part of Italy has given us Parmigiano Reggiano, balsamic vinegar (from Modena) and Prosciutto di Parma, as well as lasagna verde. The latter, by the way, is far superior to the ricotta and mozzarella-laden glop that passes for lasagna in North America. A slow-simmered meat sauce consisting of ground beef an
Last: Little-known Lambrusco offers a big, bold taste (opens the original)
Read excerpt
About 25 years ago, I made my only visit to Italy’s Emilia-Romagna region, the culinary heart of Italy, as well as the epicentre for fast cars and motorcycles, like Ferraris and Ducatis. This part of Italy has given us Parmigiano Reggiano, balsamic vinegar (from Modena) and Prosciutto di Parma, as well as lasagna verde. The latter, by the way, is far superior to the ricotta and mozzarella-laden glop that passes for lasagna in North America. A slow-simmered meat sauce consisting of ground beef an
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