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impepata di cozze

mussels cooked in a peppery broth

impepata di cozze

Or 'mpepata or pepata. Cooked in wine and garlic, then sprinkled with parsley, black pepper and olive oil. Often served in Naples and Ischia.

Campania

Fish & Seafood

Text © Dana Facaros & Michael Pauls

Image by Delonghi