Comments on: Chicken Verdicchio http://almostitalian.com/chicken-verdicchio/ Recipes and Stories from the \'Little Italy\' Communities Across America: An Online Book-in-Progress Sun, 05 Sep 2010 17:56:10 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Skip http://almostitalian.com/chicken-verdicchio/comment-page-1/#comment-119 Skip Sat, 05 Jul 2008 16:05:11 +0000 http://almostitalian.com/main-courses/chicken-verdicchio/#comment-119 Yeah, second generation Italian-American chefs must have been bewildered with the amount of 'Chicken Ziti and Broccoli' they were sending out of their kitchens back then. Best regards, Skip Yeah, second generation Italian-American chefs must have been bewildered with the amount of ‘Chicken Ziti and Broccoli’ they were sending out of their kitchens back then.

Best regards,
Skip

]]> By: Ji-Young http://almostitalian.com/chicken-verdicchio/comment-page-1/#comment-118 Ji-Young Sat, 05 Jul 2008 15:38:11 +0000 http://almostitalian.com/main-courses/chicken-verdicchio/#comment-118 I remember when "nouvelle Italian" began taking over in L.A.. French restaurants had become passé, beef was too heavy, and pasta was the new "light" food. I remember when “nouvelle Italian” began taking over in L.A.. French restaurants had become passé, beef was too heavy, and pasta was the new “light” food.

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