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A version of this recipe was served to Oceania passengers by chef Francesco Cutrì of Ristorante Le Bocche, in the Ligurian village of Portovenere on the Italian Riviera. The shrimp-and-squid salad, with its piquant dressing of capers, olive oil and ground pistachios, was a hit.
Pairing: 2010 Terenzuola Colli Di Luni Vermentino