06- Sources

Serves: 5



A. G. Ferrari
various California locations
Oil, vinegar, pasta, and tomatoes

Agata & Valentina
1505 First Avenue
New York, NY 10021
Fresh produce, cheese, and pasta

Buon Italia
75 Ninth Avenue
New York, NY 10011
Canned tomatoes, tuna, oil, salumi, and pasta

various New York locations
Fresh meat and fish, produce, oil, vinegar, and honey

1214 60th Street
Brooklyn, New York 11219
Southern Italian specialties including pasta,
cheese, salumi, olives, oil, and tuna

Convito Italiano
1515 Sheridan Road
Wilmette, IL 60091
Cheese, polenta, prosciutto, and other salumi

Corti Brothers
5810 Folsom Boulevard
Sacramento, CA 95819-4693
Oil, vinegar, wine, and pasta

Dean & Deluca
various locations in the United States and Japan
Cheese, groceries, and selected kitchen equipment

De Palo Fine Foods
200 Grand Street
New York, NY 10013
Balsamic vinegar, cheese, and salumi

online Italian food store
Canned tuna, panettone, and olive oil

Formaggio Kitchen
244 Huron Avenue
Cambridge, MA 02138
Extensive selection of cheeses

123 Lexington Avenue
New York, NY 10016
Global foods, especially spices, grains, candied
fruit, nuts, specialty flours, and beans

King Arthur Flour Baker's Catalogue
PO Box 876
Norwich, VT 05055
Grains, flour, and baking supplies

Manicaretti Italian Food Imports
5332 College Avenue
Oakland, CA 94618
Farro and other grains, dried mushrooms, and
artisan pasta

The Mozzarella Company
2944 Elm Street
Dallas, TX 75226
Fresh mozzarella and other cheeses

Todaro Brothers
557 Second Avenue
New York, NY 10016
Cheese, pasta, rice, salumi, and olives

Italian Wines and Spirits
121 East 27 Street
New York, NY 10016
Italian wine, grappa, and spirits, and wine books

422 Detroit Street
Ann Arbor, MI 48104
Cheese, pasta, and other groceries

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This 06- Sources recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
01- Introduction
02- The Italian Pantry
03- Kitchen Equipment
04- Italian Wines
05- Glossary
06- Sources
07- Bibliography
_* An Antipasto Platter
_* Artichokes
_* Asparagus
_* Beans
_* Broths
_* Bruschetta and Crostini
_* Brussels Sprouts and Cabbage
_* Calamari, Octopus, and Conch
_* Cannelloni
_* Carrots
_* Chicken Cutlets (Scaloppine)
_* Clams and Mussels
_* Cornmeal
_* Dried Pasta
_* Eggplant
_* Farro and Barley
_* Fennel
_* Frittatas
_* Fruit Desserts
_* Gnocchi
_* Green and Wax Beans
_* Ice Cream (Gelato)
_* Italian Ices
_* Italian Sandwiches (Panini)
_* Lamb Chops
_* Leafy Greens
_* Meat Sauces (Ragù)
_* Mushrooms
_* Onions
_* Peas
_* Peppers
_* Pork Ribs and Chops
_* Pork Sausages
_* Pork Tenderloins and Roasts
_* Potatoes
_* Quail
_* Rabbit
_* Ravioli and Other Stuffed Pasta
_* Rice
_* Rollatini or Involtini
_* Shrimp, Lobster, and Scallops
_* Spoon Desserts
_* Tomatoes
_* Tramezzini
_* Veal Chops
_* Veal Cutlets (Scaloppine)
_* Veal Shanks
_* Zucchini and Winter Squash
__About Cake Flour
__Bread-Making Tips
__Choosing Beef Cuts
__Cleaning Calamari (Squid)
__Cookie-Making Tips
__Eleven Pastas with Uncooked Sauces
__Fresh Egg Pasta: Making Dough with a Food Processor or Heavy-Duty Mixer
__Fresh Egg Pasta: Making Pasta Noodles
__Fresh Egg Pasta: Preparing Dough by Hand
__Fresh Egg Pasta: Rolling Out the Dough By Hand
__Fresh Egg Pasta: Rolling Out the Dough with a Pasta Machine
__Fresh Egg Pasta: Storing Pasta
__Grating Cheese for Pasta
__How To Melt Chocolate
__How To Toast and Skin Nuts
__How to Cook Dried Pasta
__How to Soak Salted and Dried Fish
__Pizza Variations
__Preparing Gnocchi Dumplings
__Preparing Ravioli Pasta
__Risotto Tips
__Ten Quick Crostini
__Ten Toppings for Hot Polenta Crostini
__Ten Ways to Vary Tomato Bruschetta
__Tips For Making Fresh Pasta
__Tips on Making Cakes
__Tips on Making Granitas
__Tips on Making Pastry Dough
__To Drain Ricotta
__Tramezzini Fillings
__When Is Fish "Done"?

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