MEATY - May 2022

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MAY 2022

INGEGNERIA

Supplement to Ingegneria Alimentare Le Carni March 2022

ALIMENTARE le carni

MADE IN ITALY

Italian prosciutto: not just Parma and San Daniele PDO DOSSIER

Fresh stuffed pasta A WORD FROM THE EXPERT

Cured meats and the Mediterranean diet

FOCUS

IFFA 2022, latest technology and trends


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