MEDIA CLIPS:

It's cheesy, and in this case that means tasty, wholesome, real: Chef Pasquale Langella of Tutto Italiano market and cafe demonstrates how to make mozzarella by hand, a skill he learned from his grandmother in Naples.

~ July 6, 2007

Hard working, a willingness to take risks, keeping it in the family, stressing quality above everything else, staying on top of trends. That’s the 20-strong Lombardi family in a nutshell, a three-decade odyssey from a farm outside Naples to a small Bay Shore pizzeria to a Long Island business empire.

~ July 13 - 19, 2007