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Fried Calamari
It wasn’t too many years ago that squid was considered nothing more than fish bait. Now it is…
News September 25Garlic Knots
Garlic knots have been around for quite a while, but lately they have seen an upswing in popularity.…
News September 25Giardiniera
Giardiniera (jahr-dee-N’YEHR-ah) is one of those situations where even if you stumble through the pronunciation, it still comes…
News September 25Gorgonzola
I could (and often do) make a meal of crusty Italian bread, Gorgonzola cheese, and a lusty Italian…
News September 25Hazelnut Chocolate Pudding Cake
I think it’s high time that we look a bit deeper into the riches that Italian sweet treats…
News September 25Hot Appetizers
Appetizers are sizzling. I have never seen appetizers getting so much attention. Some restaurants are referring to them…
News September 25Hot Cheeses
Recently I dropped in on a wine and cheese festival in Wisconsin. Several cheese producers were exhibiting their…
News September 25House Made Sausage
The assignment: How to Make Sausage for Pizza. What kind of sausage? That would be my first question.…
News September 25Incorporate Antipasta Across the Menu
Don’t limit the antipasto concept to platters. Consider the suggestions below to stretch antipasto across the menu: •…
News September 25Featured
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