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25
Jun2014

Ricossa wines born from the Unesco heritage hills

Ingredients:
4 vine ripe peaches, 1 amaretto, 1 egg, 1 tablespoon cocoa powder, amaretto liqueur, 1 tablespoon  of sugar, butter


Procedure:
Wash and dry the peaches then cut into halves and hollow the pulp out of the center. Add the egg, cocoa, sugar, and previously crumbled amaretto and liqueur to the pulp. Puree and fill all the peaches.
Put a knob of butter on top of each peach and bake in the oven for 15 minutes at 180 ° C.
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Jun2016
Vinitaly 5 star wines

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17
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For those who speak Icelandic! The man cooking is the most popular food and lifestyle blogger in Iceland... and he loves our Barolo Ricossa! [...]

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