Brief description of Italian cookery in Utica, NY; includes recipes for Il Minestrone, Baccala Alla Vincentina, Maccheroni Al Pomodoro, Il Risotto Alla Milanese, La Costoletta Alla Milanese, Cavolfiore Alla Romagna, I Piselli Al Prosciutto, Il Cappon Magro, Zabaione, Pizza Alla Napoletana,  Torta di Noci, Cenci, and Olive Ripiene, and Cacimpero; gorgonzola and mascherone are also described. Written for the America Eats project.

Identifier
NYSA_A0551-77_B60_F17_p43-p48

Date Original
January 19 1938

Language
English

Source
New York State Archives. Federal Writers' Project (N.Y.). State Director's publications working files, 1936-1942. A0551-77. Box 60, Folder 17, pages 43-48.

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