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Delicious: Helmut Bachmann Presents His Easter Menu
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By Helmut BachmannNow is the time when fresh herbs, delicate asparagus, young shoots and many other treasures of the season enrich our menu. The crisp freshness and juicy taste of the young shoots and sprouts make each dish a small spring festival. In line with the season, I would like to introduce you some culinary ideas from the books "Passion Vegetables", "So cooks Italy", and "So bakes South Tyrol", which I wrote together with my colleagues …
·Bolzano, Italy
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