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PERSONAL CHEF
MARCO BERTOLUCCI
 Avocado |  Steak |  Rustic Kitchen |  Olive Branch and Olive Oil |  Fresh Cooking |  Melted Chocolate |
|---|---|---|---|---|---|
 Chopping Vegetables |  Spices |  Plum Cake |  Green Goodness |
MARCO'S
COOKING TIPS
#1
The astice's head is very important.
Use its content to make the sauce more tasty.
#2
Filter the lemon juice while you squize it on carpaccio.
#3
Take pics of your dishes. It will help you to visualize your composition.
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