Creste di Gallo: Pasta with Mussels, Shrimp, Scallops, Parsley, Garlic, and Bread Crumbs
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Creste di Gallo: Pasta with Mussels, Shrimp, Scallops, Parsley, Garlic, and Bread Crumbs
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Porchetta: Carpaccio of Roasted Pork, Rosemary, Lemon, Balsamic Vinegar, Shaved Radishes, Parmigiana, and Arugula
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Porchetta: Carpaccio of Roasted Pork, Rosemary, Lemon, Balsamic Vinegar, Shaved Radishes, Parmigiana, and Arugula
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Battilardo: Lardo Pesto, Prosciutto di Parma, Cacciatorini, Mortadella, Soppressata, and House-made Tigelle
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Battilardo: Lardo Pesto, Prosciutto di Parma, Cacciatorini, Mortadella, Soppressata, and House-made Tigelle
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Battilardo: Lardo Pesto, Prosciutto di Parma, Cacciatorini, Mortadella, Soppressata, and House-made Tigelle
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Battilardo: Lardo Pesto, Prosciutto di Parma, Cacciatorini, Mortadella, Soppressata, and House-made Tigelle
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Pollo: Roasted Cornish Hen, Buttered Spinach, and Baked Tomatoes
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Pollo: Roasted Cornish Hen, Buttered Spinach, and Baked Tomatoes
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Cappelletti: Truffled Mascarpone Ravioli, Melted Butter, and Prosciutto di Parma
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Cappelletti: Truffled Mascarpone Ravioli, Melted Butter, and Prosciutto di Parma
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Chef Bill Dorrler of Osteria Morini – New York, NY
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Chef Bill Dorrler of Osteria Morini – New York, NY
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Executive Chef Michael White of Altamarea Group – New York, NY
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Executive Chef Michael White of Altamarea Group – New York, NY
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Restaurant and Beverage Manager David Norris of Osteria Morini – New York, NY
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Restaurant and Beverage Manager David Norris of Osteria Morini – New York, NY
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Slicing Prosciutto di Parma on a Berkel Slicer at Osteria Morini – New York, NY
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Slicing Prosciutto di Parma on a Berkel Slicer at Osteria Morini – New York, NY
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Osteria Morini - New York, NY
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Osteria Morini - New York, NY
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Executive Chef Michael White, Chef Bill Dorrler, and Restaurant and Beverage Manager David Norris of Osteria Morini - New York, NY
Photo: Antoinette Bruno | March 2011
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