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Keeping it real

Keeping it real

Chefs balance authenticity, practicality when serving Italian cuisine

Cook potatoes and onions with cheese in a skillet, and you have frico caldo, a dish from Friuli on the Italian side of the Austrian border. Thinly slice raw swordfish and top it with an orange fennel salad, and you have Sicilian carpaccio di pesce spada.

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