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WORLD FARE: San Diego’s takes on ‘red sauce Italian’

March 22, 2016 mgardiner

 Caps' vongole

America, it’s often forgotten, is a region of Italy…at least culinarily. Tuscany, Emilia-Romagna and Sicily feature unique, identifiable regional Italian cuisines. “Italian-American” may be even more distinct. It’s with that in mind I went in search of San Diego’s take on what some call “red sauce Italian.”

Venetian's take on linguine with clam sauce

Read more at http://sdcitybeat.com/article-17241-San-Diego’s-takes-on-‘red-sauce-Italian’.html

Lemon butter scallops with basil and tomatoes

Garlic bread

Baked manicotti

 

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