New York Magazine: How Del Posto Created an Upscale, Gluten-Free, Five-Cheese Manicotti

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“Manicotti, that old Little Italy cliché, may not be what you expect to find on the five-course tasting menu at Del Posto. But why not? Folks are more nostalgic for iconic Italian-American dishes than ever. Vegetarian cooking is all the rage. And demand for gluten-free options — these “pasta” crêpes are made entirely from eggs — is undeniable. That’s what executive chef Mark Ladner says about it. What we say to him: You pretty much had us at ‘five cheeses.'”

[via New York Magazine]

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