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Chefs' Fave Italian Ingredients

 

True Blue
True Blue

"I prefer using gorgonzola dolce because it's sweeter and less pungent that regular gorgonzola. It's great for pastas and salads because it doesn't overpower the other flavors in the dish."

-- Marc Vetri, chef/owner of Vetri, Osteria, Amis and Alla Spina in Philadelphia

Di Bruno Brothers, $8 for 8 oz., dibruno.com