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Restaurants & Bars

biscotin de prost

Dan Goldberg | Jan 5, 200510:32 AM

NY Times Magazine(Jan.2) article on "Swiss Family Modernism" mentins that fashion photographer Meier goes to Italian city of Chiavenna to be "biscotin de prost". Does anyone have an idea of what makes these biscotti(I assume that's what these are) so very special. Google articles indicate it's a specialty of this town. But what makes them "special". Curious and salvating. Dan

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