Sal Vaglica

Sal Vaglica

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Raised by Sicilian parents on Long Island, Sal was eating anchovies, prickly pears, cardoons, and ice cream on brioche buns long before Oscar Mayer bologna. Before freelancing, he was an editor at This Old House, Serious Eats, and Men's Journal and has contributed to Food & Wine, Saveur, Men's Health, Bloomberg, and the Wall Street Journal. With strong opinions on pizza and a healthy fear of the crustless middle slice of a Sicilian pie, he'll unfriend those who pronounce Italian foods as they've heard on Bravo or the Sopranos.

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