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Chef Teresa Buongiorno of Gia Sotto L'Arco in Carovigno Italy, makes Agnolotti stuffed with mussels and potatoes. Travel to the southeastern tip of the Italian peninsula, to the region of Puglia. Join leading chefs and food authorities as they explain and demonstrate both traditional and modern culinary techniques in step-by-step detail. This program was produced by The Culinary Institute of America, in association with the Regione di Puglia. Visit our Web site at: http://www.ciaprochef.com/apulia.

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