I bought some ammoglio today at Alcamo's in Dearborn. This is a fresh tomato sauce, spiked with alot of fresh garlic and herbs. Very pungent and, I think, wonderful.
I grew up in the Chicago area and do not recall this Italian sauce there.
Looking up ammoglio on the Web, most of the references seem to come from metro Detroit. Where does ammoglio come from? Sicily? I was in Sicily last year and did not see it there--although I certainly could have missed it.
Why is it so popular in Detroit area?
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