All recipes
Tomino del Boscaiolo® with Mâche and Raspberry Vinegar
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Header | Baked Tomino with mushrooms, pumpkin cream, and Tuscan kale cream
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Poet | Tomino alla Wellington
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Sea Bass in a Toma Cheese Crust
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Meat with Trevigiana Radicchio and Tomini del Boscaiolo®
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Ravioli stuffed with Fresh Tomino on Pea Cream
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Savory Tart with Paglierina® and Asparagus
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Seirass Soufflé with Thyme Scent
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Savory Ricotta and Spinach Pie
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Ecologist | Zucchini stuffed with black Venus rice and gratin Tomino
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Vintage | Red prawns Tomino in oil
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Urban | Tomino with Avocado and Lime Sauce on Whole-Wheat Toasted Bread
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Total Black | Tomino del Boscaiolo with black charcoal chips
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Chickpea pie with a melting Tomino del Boscaiolo heart
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Piacenza-style Tortelli
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