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06/21/2007
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
01/23/2007
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
Issue #3
06/08/2010
The Bell’alimento blogger’s mom shares her secret for making this creamy, lemony gelato. Whipping cream and half-and-half enable you to create a tangy frozen dessert with a welcome silkiness. Continue...
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