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The New Italian

American chefs sophisticate the ultimate comfort food
Harvey Steiman
Issue: April 30, 2006

Across the United States, a new Italian cuisine is growing. It is anchored in the traditions of the Old World but driven by the energy of the New. At Alto, one of the hottest new restaurants in New York, chef Scott Conant tops strangolapreti, gnocchilike pasta from northern Italy, with a sauce of guanciale, tomatoes and fava beans that is southern Italian.

For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 2006.

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