I would be remiss if I didn’t mention the cronut on my blog. The cronut is a new pastry creation by Dominique Ansel. It’s a hybrid of a doughnut and croissant. The trademarked cronut is selling out like crazy. I’ve heard that they sell out within 45 minutes. Dominique Ansel says he has a small kitchen and can’t produce more and also prefers quality over quantity. Long lines have formed outside the bakery on Spring Street, and I know I will be on that line soon.
Who I AmDina Di Maio, author of Authentic Italian: The Real Story of Italy's Food and Its People; Writer 20+ years; NY lawyer copyright and trademark experience
Goodreads: Authentic Italian
- "...although you live in the colony of time, your ultimate allegiance is to the empire of eternity. You have a dual… twitter.com/i/web/status/1… 2 days ago
- .@esquire @dominicknero Read the article I wrote on the Neapolitan dialect. Current Italian is from the Tuscan dial… twitter.com/i/web/status/1… 5 days ago