The victory story of "Piccola Cucina, the Restaurants in Uptown New York" is, without a doubt, the story of chef Philip Guardione, a genuine Sicilian supported in the shadowy breaks of Mount Etna and, as a result, an imaginative virtuoso in the kitchen. As a child, he made a distinction by helping his grandma plan nourishment for all imperative occasions, counting Christmas, Easter, and Sundays. He was the one who instructed an amazingly youthful Philip on the complexities of bona fide Sicilian cooking.
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