Mangia with Micheline The Journey Continues...: More stories about family, friends & food

Known for her skill in the kitchen, she made pastina in an act of rebellion for her refusal to pasta e fagiole. By the age of ten, she mastered veal marsala. "Mangia with Micheline" started as a column in a small town newspaper where it is still featured each month."Mangia", combines generations of Italian/American flavors and traditions with heartwarming, humorous and remarkable tales that celebrate those memories shared around the kitchen table.