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  • Denomination and production area
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  • Some historical remarks
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  • Product characteristics
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  • Cheese-making techniques
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  • Nutritional properties
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  • How to taste it
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    imageHow to taste it image
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    It is used either as basic ingredient of typical Romagnese pasta dishes (cappelletti, passatelli, etc.) or, grated, as seasoning for first and second courses. It can also be tasted alone or with honey, fruit jams, balsamic vinegar, etc.
    To be served with: red vintage wines, raisin wines and Marsala.

     
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