Talk:Venetian cuisine/Archive 1

[Untitled]
This paragraph should be taken out back and shot: #moeche: small green species crabs (Carcinus maenas), when they arrived at the peak of phase changes and then soft, they are fried. The moeche are very valuable because the process of changing the water brackish lagoons lasts a few hours, the armor back hard and immediately return to be called masenete

What is this article about?
The article is titled "Venetian" cuisine (=of Venice), but it actually deals with dishes of the entire region. Since Veneto hasn't its own cuisine page I'm going to meve it to "Cuisine of Veneto".Cloverleaf II (talk) 08:26, 13 July 2014 (UTC)

External links modified
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 * Added archive https://web.archive.org/web/20110817054017/http://www.veneziasi.it/en/cuisine-venice-tradition/venetian-cuisine.html to http://www.veneziasi.it/en/cuisine-venice-tradition/venetian-cuisine.html
 * Added archive https://web.archive.org/web/20110817054017/http://www.veneziasi.it/en/cuisine-venice-tradition/venetian-cuisine.html to http://www.veneziasi.it/en/cuisine-venice-tradition/venetian-cuisine.html

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