From Red Sauce to Cioppino: How Italian American Food Became Synonymous with America’s — and the Bay Area’s — Cuisine

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Ian MacAllen, author, “Red Sauce: How Italian Food Became American.”

Ken Borelli, first vice president, Italian American Heritage Foundation in San Jose; author, “Flavors From a Calabrese Kitchen.”

Gina Correnti, co-owner, Trattoria Contadina.

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