Italy News A foodie autumn break in Abruzzo, Italy - The Guardian
Published on: Sunday 01 December 2013
The Guardian
A foodie autumn break in Abruzzo, ItalyThe GuardianItalians say the best pecorino cheese is made from the milk of sheep that graze in wild places. I had no doubt that this was the case with the pale, aromatic slice I ate for breakfast, alongside a spoonful of pear conserve scented with saffron from ...
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