Naples of the New World

How Italy’s Flavors — and Gestures — Became Argentina’s Daily Bread Walk down a Buenos Aires street and you’re never far from Italy. A corner fábrica de pasta is busy shaping tallarines and ravioles for the Sunday rush. A deli case gleams with jamón crudo y cocido (prosciutto crudo e cotto) , bondiola (capocollo) , salami , mortadella , provolone , and the beloved Argentine invention: Reggianito —…