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Mario Francesco Batali (born September 19, 1960) is an American chef, writer, and former restaurateur.Batali co-owned restaurants in New York City; Las Vegas; Los Angeles; Newport Beach, California; Boston; Singapore; Westport, Connecticut; and New Haven, Connecticut, including Babbo in New York City, which received a Michelin star for several years.
Garganelli (Italian: [ɡarɡaˈnɛlli]; Romagnol: garganéi) are a type of egg-based pasta from the Emilia-Romagna region of Italy.They are formed by rolling a flat, square noodle into a cylindrical shape over a ridged wooden board, giving the pasta ridges.
Dry capunti, a variety of cavatelli from Apulia A dish of cavatelli. Cavatelli (/ ˌ k æ v ə ˈ t ɛ l i / KAV-ə-TEL-ee, US: / ˌ k ɑː v-/ KAHV-, [1] [2] [3] Italian: [kavaˈtɛlli]; Italian for 'little hollows' [a]) are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce.
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If you like to spend all your time around great food and great friends, world-renowned chef and restaurateur Mario Batali has the perfect job for you. He's looking for a media production ...
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Mario Batali knows good ingredients. The chef and restaurateur's passion for them is evident in his new cookbook, America Farm to Table, which emphasizes the importance of buying foods locally ...
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. ' priest choker ' or ' priest strangler ' [1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.