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Chapters · 7
- 1. Seeing the city through its food
- 2. The red gold of the highlands: saffron
- 3. Pasta and household tools: the chitarra
- 4. Pastoral culture: arrosticini
- 5. Mountain cuisine: legumes and soups
- 6. Holiday sweets: ferratelle and mostaccioli
- 7. Conclusion — What These Dishes Reveal About L’Aquila
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