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| elice |
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Corkscrew-shaped maccheroni. |
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| elicoidali |
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Fat tubed-shaped maccheroni. |
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| emiliano |
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Emilian granular cheese. |
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| enologo |
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Enologist with a university degree; enotecnico is a winemaking technician with a diploma. |
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| enoteca |
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Literally "wine library," referring to both publicly sponsored displays and privately owned shops. |
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| erbazzone |
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Emilian savory pie of Swiss chard or spinach, with eggs, pancetta and grana. |
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| erbe |
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Herbs; erbe aromatiche are scented types, such as basil, rosemary, sage, thyme and parsley; erbe selvatiche are wild. |
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| erbe fini |
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A mixture of chopped herbs used as a flavoring for stocks and stews. |
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| ermelline |
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Bitter almonds. |
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