Former Formento’s chef Tony Quartaro’s fresh handmade and extruded shapes aren’t just for his neighbors anymore. Tony Quartaro has an impeccable pasta pedigree going all the way back to all-day suppers at his Grandma Joyce’s house in upstate New York, where he learned to shape gnocchi for the Sunday gravy. … 
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Source: https://www.chicagoreader.com/chicago/gemma-foods-tony-quartaro/Content?oid=89332207
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