Dec 14, 2017
When Vincenzo Betulia unpacked his lunch in elementary school, nobody wanted to share. There was caponata—think Sicilian ratatouille—and maybe cold cod poached gently in good olive oil. No sir, the kids of Milwaukee kept their PB&Js, and Betulia plowed through the food his Sicilian nonna had made for him. His parents, both immigrants, were foundry workers, so his grandmother was the cook in […]
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