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.
Read MorePhiladelphia 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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