By Valerio Viale

Chef Vinny Dotolo (born in Clearwater, Florida) was not the typical kid messing about the kitchen's stoves and dreaming to head one day the organized bedlam of his own kitchen.

However, he was brought up on his Italian-American grandma's recipes, such as baked manicotti shells, chicken piccata, and meat ragù, a mix of pork shoulder and country ribs as well as sausages and meatballs.

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Fonte: L'italo-Americano