Before Vincenzo Marianella, the cocktail scene in Los Angeles, compared with London and New York, was a sticky wasteland of sweet-and-sour mix, triple sec and bottled lime juice. Then a 6-foot-4 Italian guy from a tiny town in Italy called Tolmezzo stepped behind the bar at Providence in 2005, started using fresh citrus and changed everything.
Mascarpone (pronounced mahs-car-POH-nay), an Italian double or triple cream cheese, may be best known as an essential ingredient in tiramisu, an Italian coffee and chocolate dessert. But this sweet and silky cow's milk cheese adds rich texture to savory dishes too, a quality achieved by its especially high percentage of saturated fat. Mascarpone originated in the Lombardy region of Northern Italy during the Renaissance
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