No Passport Required
Chef Damon Menapace at Le Virtù
Clip: 11/23/2019 | 2m 58sVideo has Closed Captions
Chef Damon Menapace cooks an Abruzzian taccozzelle for Marcus.
Chef Damon Menapace explains the sourcing of some of his ingredients, opting to go local more often than importing, as is custom in Abruzzo. This is part of an overall effort at Le Virtù to respect the origins of the food on their menu. After tasting the taccozzelle that chef Damon prepares, Marcus likens it to a symphony orchestra playing metallica: delicate and rustic.
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No Passport Required
Chef Damon Menapace at Le Virtù
Clip: 11/23/2019 | 2m 58sVideo has Closed Captions
Chef Damon Menapace explains the sourcing of some of his ingredients, opting to go local more often than importing, as is custom in Abruzzo. This is part of an overall effort at Le Virtù to respect the origins of the food on their menu. After tasting the taccozzelle that chef Damon prepares, Marcus likens it to a symphony orchestra playing metallica: delicate and rustic.
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Take a virtual tour of cities across the U.S. to discover the wide-ranging diversity of immigrant traditions and cuisine. Get recipes and learn more about the faces and places from Marcus' journey.Providing Support for PBS.org
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Video has Closed Captions
Preview: 2/3/2020 | 30s | Marcus meets friends new and old, and learns more about the city’s Italian food scene. (30s)
Francis Cratil-Cretarola at Le Virtù
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Clip: 11/23/2019 | 2m 51s | Francis Cratil-Cretarola, owner of Le Virtù, remarks on Abruzzian immigration to the U.S. (2m 51s)
Vincent, Joseph, and Vincent Jr. at Termini Bakery
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Clip: 11/23/2019 | 2m 10s | Vincent, Joseph, and Vincent Termini Jr. have a family tradition: baking perfect cannoli. (2m 10s)
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