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From:
Subject: Re: [ITA-Arberseh] A Cooking Challenge
Date: Tue, 6 Jan 2004 17:18:36 EST


My father made thick crusted Sicilian sfingini and when he made the
indentations in the dough, he rolled up the anchovies and stuffed them into the
indentations. There was no way I could eat around them, so I had to learn to like
them.

Caroline Piediscalzi Lippert
US -
Piana dei Greci
Piediscalzi, Musso, Ficarra, Brancato

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