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Remarkable Itineraries That Bring You A World of Clients

What’s for dinner?...Autumn means one thing — pumpkin season! Gourds abound in local markets and fairs. In Italy, pumpkin is used in savory plates, like tortelloni. So, in honor of Thanksgiving, See Italy is sharing with you once more our Italian twist on the all-American squash: penne con la zucca or pasta with pumpkin. This dish is sure to please the pickiest of eaters. You simply 1) roast the pumpkin, 2) stir with cheese, 3) toss with pasta, and 4) serve. Roasting brings out the squash’s sweetness. Impress your guests by serving them a heaping helping of pumpkin-and-parmigiano pasta. We promise they'll be shouting "Mamma mia!" at the first bite. Below you’ll find our 100%-Italian approved recipe. Be sure you let us know how it turns out! INGREDIENTS: 8 oz. penne or rigatoni,cooked al dente 1 – 1.5 cups of parmigiano, fresh grated 4 oz pancetta, cubed (optional) 1 tablespoon butter (optional) 1 – 1.5 lbs kabocha pumpkin 1 onion, rough diced Preheat the

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