Today’s feature is Brodetto all Anconetana with Carpaccio di Funghi … and passatelli
Reformed techie. Street photographer. Writer, reader and foodie. I blog about travel, culture and food. I write about people. Find me at TheSandyChronicles.com
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Pappardelle originates from Tuscany where is it is the pasta of choice for slow cooked sauces make with wild game.
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