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gptkbp:instance_of
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gptkb:Pasta
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gptkbp:cooking_equipment
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gptkb:cooking
gptkb:Blade
pot
pan
strainer
cutting board
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gptkbp:cooking_method
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boiling
traditional
sautéing
mixing
home-cooked
restaurant-style
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gptkbp:cooking_time
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20 minutes
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gptkbp:cuisine
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Mediterranean
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gptkbp:cultural_significance
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traditional Roman cuisine
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gptkbp:cultural_symbol
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gptkb:cuisine
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gptkbp:famous_for
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gptkb:Rome
gptkb:Lazio
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gptkbp:featured_in
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cookbooks
food blogs
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gptkbp:flavor_profile
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savory
spicy
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gptkbp:garnished_with
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black pepper
parsley
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gptkbp:has_variations
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gptkb:Amatriciana_bianca
Amatriciana con pomodoro
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https://www.w3.org/2000/01/rdf-schema#label
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Pasta Amatriciana
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gptkbp:is_celebrated_in
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food festivals
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gptkbp:is_often_accompanied_by
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gptkb:wine
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gptkbp:is_often_made_with
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local produce
seasonal ingredients
fresh ingredients
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gptkbp:is_often_served_with
|
restaurants
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gptkbp:is_popular_among
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tourists
food enthusiasts
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gptkbp:is_popular_in
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gptkb:Italy
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gptkbp:main_ingredient
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tomato
guanciale
pecorino cheese
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gptkbp:nutritional_value
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high in protein
high in fat
contains carbohydrates
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gptkbp:origin
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gptkb:18th_century
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gptkbp:originated_in
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gptkb:Amatrice
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gptkbp:pairing
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gptkb:salad
gptkb:cheese
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gptkbp:served_as
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main course
first course
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gptkbp:served_in
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spaghetti
bucatini
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gptkbp:serving_temperature
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hot
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gptkbp:bfsParent
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gptkb:Pasta_alla_Gricia
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gptkbp:bfsLayer
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5
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