Farro. Strangolapreti. Triglia. Stinchetto. Burrata. Matagliati. Bombolini. Salmoriglio. Carta da musica. Bottarga. Fregola. If these words sound bewilderingly unfamiliar, you probably haven't been eating at America's best Italian restaurants lately, where these foods and other specialties are becoming standard menu items.
For the full article, check out the new issue of Wine Spectator, on newsstands September 15, 2002.
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