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  • Shannon Stambersky

    Autumn Fritto Misto - Italian Food from Food & Wine

  • Mhairi Mansi

    Autumn Fritto Misto: Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples, mushrooms and late-harvest zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone.

  • Victoria Christian

    NV Mionetto Brut Prosecco - Italian Wine Pairings from Food & Wine

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