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What do you get when an extroverted Italian-American Chef spends 6 weeks in Firenze, Italia and shares her culinary ideas with a local Italian restaurant? Answer - delicious authentic brunch ideas that have been kissed by the Tuscan sun! Join Michele Bommarito and learn how to make ricotta pancakes served with fruit coulis, French toast with sugar-kissed mascarpone cheese and fresh fruit compote, and open-face eggs benedict ciabatta with parmeggiano reggianno drizzle and marmallata peppercini. Delizioso!
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