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Shut Up and Mangia!, Issue #125 -
June 16, 2014

“Food is a gift and should be treated reverentially--romanced and ritualized and seasoned with memory.” ― Chris Bohjalian

Tender pieces of chicken pounded thin and sauteed with capers, lemon, broth, vermouth and butter/

Chicken Piccata

Chicken Piccata or veal piccata, if you prefer, is very common in many Italian restaurants and very easy to make at home. This dish uses a very tart sauce usually made with lemons, wine and capers. In my recipe I like to use dry vermouth which is a fortified wine normally used in martinis.... Read More

Eat Like An Italian

Very proud to announce my new paperback "Eat Like an Italian" will be released around mid June. This book will contain most of our old favorites plus many new recipes. Official release will be announced through our newsletterm "Shut Up and Mangia", and our Facebook page. Again thank you for your support. Without you we would not exist.

Site News

If you haven’t joined us yet please visit my Facebook Fan page. Besides our rss feed, all new recipes and site announcements will appear on this page.
We have over 6000 fans so far and it keeps getting bigger everyday. Thanks. We’d appreciate it if you share this page with all your FB friends.

Great Chicago Italian Recipes is dedicated to adding new and traditional Italian recipes for your enjoyment. The site is getting bigger and better. Don't forget the addition of “The Italian Grocer“ and the“The Great Italian Music Store“ for your convenience. Thank You for supporting this site.

Final Thoughts

If you enjoy our newsletter please feel free to email this newsletter to a friend so they can Subscribe to "Shut Up and Mangia!" and begin to enjoy the many Italian recipes we have to offer.

Mangia Italiano!

Take Care,

Phillip J. Speciale

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