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Monthly Archives: June 2011
Tonno a la Stemperata – Tuna in Vinegar
This dish is well-known in my father’s town of Ragusa. It is served cold or at room temperature. The tuna can be broken in pieces and served with the accompanying olives, capers and celery. In the tradition of a caponata, Tonno a la … Continue reading
cookingitaliancomfortfood 