“This is our riff on the old classic prosciutto and melon,” says Ward. “Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version – ...
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — More than 180 restaurants ...
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