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Contorni
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The fertility of the land around Naples is never more evident that when you taste the produce it brings forth. For contorni (side dishes), peppers, artichokes, aubergine (eggplant), capers, mushrooms and green beans are offered steamed or sautéed. Expect the freshness of each vegetable to have been fully retained, cooked with just a touch of garlic, tomato or lemon, and some herbs.
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