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Cuisine

Neapolitan Style, Mussels with Black Pepper

Michele Scicolone

Neapolitan cooks know that simple preparations are best when it comes to fresh seafood. With just a few ingredients, this classic recipe called “Impepata di Cozze” exemplifies...

An American with an Italian Name. Hindrance or Advantage?

Darrell Fusaro

Most Italian-Italians, the ones from Italy, that is, always seem to be curious as to how we Italian-Americans are perceived by others in America. With all the news they’ve...

Ciak...Let's Cook!

Andrea Riccio

Riccardo Costa is a young Italian director with a great love for cuisine. After having prepared delicious dishes for friends and colleagues, now it is time to do it before the...

Sicilian Food at its Best

Charles Scicolone

Meeting with Salvatore Fraterrigo, chef for the Sicilian restaurant "Cacio e Vino" in Manhattan. Author of the cookbook "I Tesori della Cucina Siciliana", he learned how to cook...

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