By Andrew Z. Galarneau

Calogero Soldano was a teenager when his father Jack opened Casa Antica, an Italian restaurant in Lewiston. "I was still in high school," Calogero Soldano. "I was the little kid looking over the counter in the restaurant, always watching and learning."

He noticed that customers were "always asking for peppers." What they meant were Buffalo-style stuffed peppers, long yellow chiles filled with a cheese-and-crumb mixture with herbs, and sometimes sausage. They are inescapable on the Italian restaurant menus of Western New York, and the menus of a fair portion of nominally nationless restaurants, to boot.

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Source: http://www.buffalonews.com/