Then, in 1981, its virtues were extolled by the food writer Giuseppe Maffioli. It eventually made the transatlantic leap, becoming as entrenched on upscale American menus as veal tonnato and pesto.
Chef Giovanni Ruggerrio of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Buffalo Chicken Dip 1. In a bowl combine the chicken salad, hot sauce and mix until fully ...
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