At Calagaero's in Garden City, pan-roasted mozzarella is served with tomatoes and arugula. (Dec. 13, 2012)
Newsday / Erica Marcus (Credit: Newsday / Erica Marcus)
Calagero’s serves a version of Italian cooking that’s so common on Long Island that it’s really its own cuisine. You know the drill: Clams oreganata share the appetizer bill with P.E.I mussels; the pasta roster includes old-country favorites and American standards like pasta alla vodka and penne primavera; entrees range from Francese-Marsala-Parmigiano land to blackened rare tuna with chipotle...
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