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Published 1986
For the consumption of raw broad beans, see Fasting on Naxos; and for raw beans eaten in Tuscany see. The best cheeses to eat with raw broad beans are the Greek fΓ©ta, salty, and the Sardinian marzotica, a kind of ricotta made from eweβs milk, well drained, dried and conserved with salt (made in March, as its name implies).
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