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In the Zone

From Eater New York, a step-by-step look at the making of the Night and Day Calzone at Don Antonio by Starita. From dough to dinner table, chef Roberto Caporuscio takes Eater NY through the multi-part process of crafting the ham- and ricotta-stuffed pocket. Outside of New York, the Neapolitan-style pizzeria's only other location is in Atlanta, where this particular calzone is also on the menu. [-ENY-]

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