Cassidy Hallman says he depends on the best ingredients, even milling his own flour, for his pastas, pizzas, antipasti and main courses.
FLORENCE FABRICANT, NY Times: Dining & Wine
Tue, 03/24/2015 - 9:44am
Cassidy Hallman says he depends on the best ingredients, even milling his own flour, for his pastas, pizzas, antipasti and main courses.