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He taught young chefs to distinguish between Parmesan cheeses of different ages and between milk extracted at different altitudes. Then one day, his sense of smell vanished.

New yorkUnited statesFabio bucciarelliMartina madaschiCorte pallavicinaNew york timesPiacenza catholic university of the sacred heartTasters research centreLuciano tonaAntica corte pallavicinaSlow foodArianna di stadioSan giovanniCatholic universitySacred heart