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Prosciutto

Pass the Prosciutto: My Italian Experience

(05 11 2013) Riccardo Costa

The Parma ham, is the king of cured meats. I consider myself lucky to have been born and raised in Bologna where the local cuisine requires a lot of it: Tortellini, cannelloni,...

A Tuscan Chef in New York

(27 06 2010) Michele Scicolone

For Cesare Casella, it's all about the ingredients.

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