BY: Emry Dinman
On a cold December afternoon in her closed shop, Michelle Martuscelli sits in front of a steel bowl and a small mountain of dark green basil, plucking the tender leaves from the tough stems for use in homemade pesto for the lunch rush of coming days.
Much of the menu at Cugini Italian Imports & Deli are brightened with a dollop of that pesto, whether in the “Fuggedaboutit” sub sandwich with roast beef, horseradish aioli and veggies, or “The Godfather” panini with hot sopressata, pepperoni, cheese and pepper sauce.
SOURCE: https://www.union-bulletin.com
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...
Sunday December 14, 5.30 pmSole Mio - 8657 S Highland Dr, Sandy (Utah) 84093 The Italian...