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Stiacciata alla livornese (Tuscan Easter bread flavored with aniseed, vin santo and Marsala) | Originated from: Livorno, Tuscany, Italy | Occasion: Easter | Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)
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