They might still be relatively unknown outside of Italy, but in places like Sicily and Venice they're a celebrated shellfish. Here's how the country's top chefs make the most of them.
The produce and recipes of Emilia-Romagna are known the world over, from Parmesan cheese to Bolognese ragù. A profusion of fresh pasta and meaty delicacies like mortadella and Parma ham make this region the perfect destination for foodies.
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