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È la spezia più antica del mondo e la più usata in cucina. In passato si acquistava a peso d’oro, oggi invece bastano pochi franchi. In grani, in polvere, nero, rosso, bianco, verde, ce ne è per tutti i gusti e per tutti i prezzi. Per un chilo di questa spezia il prezzo può variare da 3 a 160 franchi. Ma nei supermercati si trovano principalmente tipi di pepe low cost, primo fra tutti quello macinato.
Ma da dove arriva tutto questo pepe così a buon mercato? Come viene prodotto? Possiamo fidarci dei granelli che finiscono nei nostri piatti? E, soprattutto, il pepe che acquistiamo nei nostri negozi contiene davvero solo pepe?
Dal Vietnam alla Cambogia, Patti chiari esplora il mondo sconosciuto della spezia più consumata del pianeta.
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