Italian-Americans and the language of food: How calamari became galamar and ricotta became rigott
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I'm half-Italian, but I didn’t grow up speaking a lick of the mellifluous tongueItalian-Americans and the language of food: How calamari became galamar and ricotta became rigott
I'm half-Italian, but I didn’t grow up speaking a lick of the mellifluous tongue Read more

