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Recipes
- Summery Stuffed Zucchini
- Zucchini Fritters
- Amatriciana (Pancetta and Tomato Sauce for Spaghetti) recipe
- Fennel and Orange Salad
- Pepper Risotto (Risotto con Pepperone)
- Ravioli Alla Fiorentina (Spinach Gnocchi) recipe
- Braised Cavolo Nero recipe
- Rocket and Radicchio Salad recipe
- Spicey Pumpkin Risotto recipe
- Crostini with Pea and Broad Bean Puree and Pecorino recipe
- Erbazzone Tortino (Chard Omelette or Fritata) recipe
- Insalata di Campo (Mixed Wild Leaf Salad) recipe
- Risotto con Asparagi (Risotto with Asparagus) recipe
- Bruschetta con Pepperone e Olive and Finocchi Marinati recipe
- Penne Primavera (Penne with Spring Vegetables) recipe
- Caponata recipe
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- Root Vegetables
Root Vegetables
Beetroot, carrot and radish have been selectively developed to take advantage of the swollen upper part of the root. Most were important food sources in ancient times, although modern examples bear little resemblance to their forebears.
