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Considered the father of Zampone, "Cotechino" is prepared the same way using lean cuts of pork and rind, ground and mixed with spices. The difference is that the ground meat is stuffed in a sausage casing instead of being stuffed in the skin of the pig's foreleg as with Zampone.
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In a large saucepan, combine the milk, confectioners' sugar, vanilla, and gelatin, stirring until the gelatin is dissolved...
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A look at / San Geminiano
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