Italy’s restaurants are now a snapshot of the country’s recent immigrant experience, raising the question: Does the cuisine become less Italian if anyone can prepare it?
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Read the complete post at http://www.nytimes.com/2008/04/07/world/europe/07food.html?ex=1365220800&en=de6abb6b94186d6f&ei=5088&partner=rssnyt&emc=rss