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Mascarpone
thick cream cheese
Sold all over the world now, Mascarpone was invented in the late 16th century near Lodi in Lombardy. Citric acid is added to full cream, after which the whey is removed. It adds voluptuousness to savoury or sweet dishes, besides being essential in tiramisù.
Text © Dana Facaros & Michael Pauls
Image by museinthecity