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Craut garp

P.A.T. Product
Description

They are obtained by curing the leaves of local varieties of cabbage (Forni Avoltri hill cabbage) or commercial varieties, allowing their natural lactic fermentation for 40-45 days.

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Craut garp Where to find this product
Wine shop
Tavern
Restaurant
Points of interest
Linked companies
Linked recipes
Side dishes

'Capuzi garbi'

First courses

Jota

Main meat courses

Pig shanks

Main meat courses

Sausages in wine

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