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Editors' Pick
Best Best Backstage Peek at Italian-American Cooking

Ever wonder how Venda’s ravioli, agnolotti, and tortelloni get stuffed and shaped? What differences there are in prosciuttos and provolones? How Scialo’s bread gets its crustiness? What makes a good aperitif? All this and more can be picked up on Cindy Salvato’s RI Market Tours . Salvato is doing tours with a dozen stops at Federal Hill markets, bakeries, restaurants, and specialty shops throughout the spring and summer. At Tony’s Colonial Market and Roma’s Gourmet, culinary tourists can sample cheeses, cold cuts, and cannoli; at Scialo Bros. Bakery, coffee and cake; at Zooma, sautéed calamari with white balsamic; and at Gasbarro’s, a Merlot, a Cabernet, and an herbal cordial. Despite the nibbling and imbibing, participants pay attention when food facts are explained by Salvato or Venda’s ravioli makers, Scialo’s bakers, or Roma’s butcher. Lunch at Geppetto’s Pizzeria caps this hedonistic hop. 401.934.2149 |  www.rimarkettours.com

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