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[自然百科] 2016-01-11 BBC:意大利风情:The Art of the Feast—31

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[Homework]2016-01-11 BBC:意大利风情:The Art of the Feast—31

A: But the tragedy of it is that the patron, the canon of the cathedral was obviously a very conservative man. He simply said, It looks like a stew of frog's legs. That was his judgement, and K* finished it in 1530. It took him 8 years from start to end. He never got another commission in Parma. Things like Thank you very much, but no thank you.G: No way. It's bliss.
Just a little way out of Parma is my great friend Matthew M*'s farm. Parma is famous for its dried-out, and I think Matthew ** is definitely some of the best in the world. K* is a type of Parma ham, only made with the finest pork g*.
G: So M*, what do we use?
M: It's very, very simply. Salt, pepper.
G: Salt and pepper?
M: Garlic.
G: Garlic.
M: Red wine for tanner. *** Meat pig.
G: Meat from the pig, which is the r*. What makes this recipe is the fog, is the silent. These are the ingredients as well of the recipe. Time is what please. ** some vinegar, again the master of time, the master of time when they make Ferraris, the master of time when they make c*. They know how to wait for something that gets better and better and better.



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