Philadelphia pastry chef Angela Ranalli tells us why it takes two people to make sfogliatelle, how blood pudding helped her locate her Neapolitan ancestry and why painting with wine helps the creative juices flow.
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Cappellacci dei Briganti are a unique pasta that are shaped to look like the hats worn by 19th century guerrilla fighters called brigands. Get Chef Joe Cicala's recipe "brigands hats" or try them at his Philadelphia restaurant Brigantessa.
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