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Old 09-16-2012, 07:51 PM   #10
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Join Date: 11-13-11
Location: york, pa

Originally Posted by pbj View Post
I use Modenaceti. It's the best I've found so far, although I am still trying others.
Is it a tradizionale, or condimento grade? I'm assuming by the name, it's made in Modena.
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
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