processor. what, in my opinion, makes the difference to get a good pesto, is the quality of the basil, which must be small leaves and come, possibly, from pra '(genoa). using the thick-leaved basil i often saw the pesto blacken early. put the pieces of pecorino and parmesan cheese, peeled garlic and pine nuts...
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phase of the plan will be commissioned in with an investment in the sassenage plant. part of this project will be the increase of fermentation capacity, biomass separation as well as freeze-drying capacity. this will result in an increased production capacity for freeze-dried cultures by the end of . frozen...