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I mentioned in an earlier post that Marco Budinis had visited the Natalidea show in Genoa and had found a bunch of spicy foods. Now he shares more pix with us, from standard fare like crushed chiles and chile powder…
To spiced-up olives from Puglia…
And chile-laden hard Pecorino cheese from Calabria…
The Calabrians love spicy cheese, so why not put some chile in a soft cheese like Ricotta?
And for those rare Italians who can’t eat spicy food, how about the ultimate chile house decoration?
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