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English: The east side of North Main Street in Broadalbin, New York looking north from Saratoga Avenue. This side of the street was devastated by a fire in 1879. This side of the street was devastated by a fire in 1879.
Broadalbin is a village in Fulton County, New York, United States. The name derives from the Breadalbane Region in Scotland. The majority of the village lies in the town of Broadalbin, but a small part is located in the town of Mayfield. The population of the village was 1,327 at the 2010 census. [2]
This is intended to be a complete list of properties and districts listed on the National Register of Historic Places in Fulton County, New York. The locations of National Register properties and districts (at least for all showing latitude and longitude coordinates below) may be seen in a map by clicking on "Map of all coordinates". [ 1 ]
Broadalbin is a town in Fulton County, New York, on the eastern border of the county and northwest of Albany. The town was named after the Breadalbane Region in Scotland by an early settler. The town contains a village also called Broadalbin. The population was 5,260 at the 2010 census. [3]
[38] Writes The Washington Post, the restaurant in 2003 "regularly wins best-pizza-in-New York surveys. Pizza, in fact, is all it serves, except for an antipasto for $10 (mozzarella, salami, roasted peppers and olives) and a few excellent desserts. You can get a small plain pizza for $12 and a large for $14. Most toppings are $2.
This is intended to be a complete list of properties and districts listed on the National Register of Historic Places in Broome County, New York. The locations of National Register properties and districts for which the latitude and longitude coordinates are included below, may be seen in a map.
New York–style pepperoni pizza, displaying its characteristic thin foldable crust. New York–style pizza is traditionally hand-tossed, [7] consisting in its basic form of a light layer of tomato sauce [4] sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings, if desired, are placed over the cheese. [7]
Founder Ludovico Barbati came to the United States in 1917 from Torella dei Lombardi, Italy. [8] In 1938, Barbati sold Spumoni and Italian Ice from a horse and wagon. [8] In 1939, he purchased a vacant property on 86th Street to make the spumoni and ice. [8]