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Morbidelli is typical of the central area which includes the Arezzo area in Tuscany, Terranuova Bracciolini, Montevarchi, Bucine and Castelfranco di Sopra, the Pesaro area and the Ancona area in the Marche, Fano, Pesaro, Mondolfo and Cagli in the Pesaro area and in Senigallia, Ancona and Corinaldo in the Ancona area, Perugia and northern Lazio, in Bassano Romano and Viterbo in the Viterbo area and in Rome, Santa Marinella and Bracciano in the Roman area, Morbidello, practically unique, is probably due to an incorrect transcription of the previous one, which should derive from a nickname based on the job of pastry chef probably carried out by the progenitors, the morbidelli were a typical dessert of the peasane festivals of central Italy, it must be kept in mind however that the morbidello in the tosco, umbro, marchigiana area was also a type of cheese.
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