Ferrara Café in Manhattan's Little Italy is a century-oldbakery steeped in tradition, but executive pastry chef DennisCanciello has recently been tinkering with the recipes of twoof the café's signature pastries: cheesecake and cannoli.Like other cooks in the city's restaurants, bakeries, and fast-foodoutlets, Canciello faces an impending deadline for conformingto an unusual mandate from the New York City Board of Health.Beginning July 1, 2007, most foods prepared in the city's 22,000restaurants will no longer be permitted to contain more thanhalf a gram per serving of artificial trans fats — a typeof . . . [Full Text of this Article]
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