<p class="p1"><strong>MOROLDO</strong> turns the heat up on  Monday night, Dec. 1 at his restaurant in Bigfork. Moroldo has just reopened the restaurant after returning from teaching in Italy and the Bahamas. Moroldo brought back specialty ingredients from Italy, including black pasta, octopus ink and speck, a cured specialty meat. </p>

December 6, 2014