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Cheese Spätzle (soft egg noodles from Swabia) in an enamel baking dish
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Panzerotti con la zucchina (pastry parcels with creamy courgette filling, Italy)
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Red mullet with lamb's lettuce, asparagus and orange and apple pieces
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New England Fish Stew with Head on Shrimp, Mussels, Clams, Cod, Fresh Chorizo, Red Potatoes, Saffron-Tomato Shellfish Broth
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Beef goulash with red-capped scaber stalks and bay boletes on a bed of potatoes
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Spaghetti with leek sauce, bucatini with ricotta cream, and gnocchi with shellfish
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Chicken stew with peppers and olives, with parsley potatoes on the side
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Fresh vegetables from the garden in a wooden crate, and an open cookbook
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