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A Celebration of Meat on Puglia’s Table Part 1
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A Celebration of Meat on Puglia’s Table Part 1
The people of Puglia don’t necessarily eat meat every day.  But meat does hold an important place on the menu. Come with us to a Fornello Pronto in the town of Cisternino where meat in roasted in wood-fired ovens. Then see a rabbit dish that also starts out in a live-fire oven and a slow braised pork loin. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di PugliaDownload Podcast Video
Video Length: 435
Date Found: October 29, 2010
Date Produced: October 27, 2010
View Count: 0
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