Erica De Mane
ERICA DE MANE writes on Italian cooking for Food & Wine, Fine Cooking, Saveur, the New York Times, Gourmet, and Marie Claire. She contributed to Joy of Cooking and is the author of Pasta, as well as Pasta Improvvisata. A member of the New York Culnary Historians and the Italian-based International Slow Food Movement, she lives in New York City.
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