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Brustolin is typically Venetian, from Vidor and Pieve di Soligo in the Treviso area, and from Arsiè and Feltre in the Belluno area, Brustolini, absolutely rare, is from the Trentino region, and should derive from nicknames originating from the Venetian word brustolin (burnt scent, the typical bitterish burnt taste). that sometimes takes the food that sticks to the bottom of the pot), it is difficult to imagine what could have been the motivation for the attribution of such a nickname.
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