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The people of Puglia don't necessarily eat meat every day. But meat does hold an important place on the menu. Come with us to a Fornello Pronto in the town of Cisternino where meat in roasted in wood-fired ovens. Then see a rabbit dish that also starts out in a live-fire oven and a slow braised pork loin. All in this segment on the Food and Wine of Puglia produced by The Culinary Institute of America, in association with the Regione di Puglia.

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