Butter (Burro): The other principal fat in modern Italian cookery is, of course, butter. It predominates in the cooking of most northern regions, from Piemonte to Lombardia over to Venice, Alto Adige and Friuli, as well as, of course, Emilia-Romagna, where arguably the best dairy products in Italy come from.
Answer:
true
Explanation:
it started growing from the 13 og colonies from the atlantic
Thank you for the points bro lol answer is 5
I believe it summarizes the main ideas of this essay