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  • I took the cooking class Ti Amo Tuscany. The food they cooked and the food they describe were quite different. For pancetta they used fatty bacon, for flank steak they used some kind of beef that was tough, For arugula it was butter leaf. I'm sure there were other ways they cut the Costs. The shining star was the instructor. She was thorough and professional and friendly. I would not recommend the cooking class and less it was on how to do recipe substitutions
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