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May 20, 2012


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I never knew that about the lard. Interesting factoid to tuck away for the future. These pasticiotti look sensational - and I am impressed by the sheer number of perfectly formed pastries they churn out. What a fantastic trip you're having.

Simona Carini

Wow! I can see how a pasticciotto can make a nice snack. Thanks for the recipe. I often use a bit of strutto in my pasta frolla (I rendered some pork fat myself to get it). Both my mother and my aunt used it in making certain types of dough. I like those molds: they are of the perfect height for the job.

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