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La TAVOLA: Adventures and Misadventures of Italian American New Yorker's Paperback – June 18, 2012
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About the Author
Daniel Bellino Zwicke lives and works in New York Daniel has worked as a Restaurant and Wine Professional for more than 25 years and has been Writing about Food, Wine, and Travel for seven years. Daniel was the Creator of BAR CICHETTI the first ever Venetian Style Wine Bar (Bacaro) in the United States. Daniel was Chef/Wine Director and Managing Partner of Bar Cichetti. Currently working on the companion Cookbook to La Tavola.
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More importantly is the thesis of the book that most Italian food in the U.S. is not really Italian, but rather "Italian-American". Even the customs, eating and drinking habits are different. Did you know that Italians do not drink Cappuccino after noon? In the U.S., we drink it at all hours. Did you know that the Italian table never includes a tablespoon to help the fork with the spaghetti? This is a U.S. custom. If one sees it done in Italy, it is usually for a tourist table.
Really good stuff and lots of recipes in this book. Enjoy it.