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In gastronomy, a starter or starter consists of a plate of food that can be consumed first, before the second or main course during lunch or dinner. The entrees exist in most cultures and countries, although with slight variations and perceptions depending on the gastronomic culture of the place. The aperitif is the light meal that is eaten to whet the appetite, before thefood noon or before Dinner. In some countries it is customary to take place on specific dates or holidays and it is not common for it to be done daily, while in others, such as Spain, Portugal, France and Italy it is a custom extended to any day of the week. In this little book I highlight some easy-to-prepare starters and desserts.
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