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 Venison prosciuto with flakes of parmesan cheese and walnut sauce 

Lamb prosciuto with smoked sheep’s cheese and onion and orange chutney 

Smoked ham with cucumbers 

Cured raw beef with pore mushrooms in oil

Soft goat’s cheese with lettuce and fig compote 

Delicious bore and guinea hen with pore mushrooms 

Culaccia di Langhirano with soused fruit 

“Strachitunt” puff pastry and cream cakes

Shoulder of Schilpario with parsley and silter pesto
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