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"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 PhiladelphiaDi Bruno Brothers, $8 for 8 oz., dibruno.com