Explore authentic Italian cuisine with the March/April 2013 issue of La Cucina Italiana. Discover easy weeknight bucatini recipes, a delightful spring vegetable lasagne, and lemon-ricotta pastries. Indulge in a special 6-course Easter menu and nine golden saffron recipes. This issue, from the magazine of the Italian kitchen since 1929, brings a taste of Abruzzo and fresh seasonal flavors to your table. Find inspiration at lacucinaitalianamag.com.

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