Defining Types of Legal Liability

James Merlino is a trial attorney and partner with Hannum, Feretic, Prendergast and Merlino, LLC in NYC. For over a decade, his work has involved defending clients in a wide variety of legal issues, such as litigation, insurance coverage, and liability. Furthermore, attorney James Merlino’s expertise in liability spans several types of liability cases, including product, premises, and automobile liabilities.

In general, liability refers to whether or not a defendant is subject to be held responsible or obligated in a legal situation. If a person does, in fact, hold responsibility for certain actions, or lack thereof, then he or she is subject to a lawsuit wherein the plaintiff is required to prove to the court that the allegations of the defendant’s liability are true.

Product liability, then, determines whether the defendant(s) are liable for damage caused by a product. The lawsuit can bring forth any party involved in the damage from the product that is responsible for any part of the product’s manufacture, components, or sales.

Similar to product liability, premise liability is a legal responsibility of a property owner toward any injuries incurred on his or her property due to negligence or a malfunction.

Automobile liabilities refer to the responsibility and fault of the operator of a motor vehicle toward anyone injured due to negligence causing an accident or injury.

James Merlino – Tuscany Cuisine

A New York-based trial attorney, James Merlino manages cases from inception through the entire trial process. Currently with Hannum Feretic Prendergast & Merlino, LLC, he has successfully tried numerous cases and obtained favorable outcomes in several courts throughout New York. In his spare time, attorney James Merlino enjoys cooking Italian food and learning about the nuances of its numerous regions, including Tuscany.

Although known for its simplicity, Tuscan cuisine uses understatement to enhance its meals. Some of its most notable features include vegetables, beans, Arborio rice, and fruity olive oil. Tuscan chefs often utilize the herbs thyme, rosemary, and fennel with great care and specificity. Tuscans generally prefer stuffed pastas, such as ravioli and tortelli, which are filled with pancetta, ricotta, or potatoes. Moreover, they often use the salty and pungent sheep’s milk cheese to bolster the taste of the pastas, as well as pies, salads, and other dishes.

Taking advantage of their location near the water, Tuscans uses a wide variety of fish in their cooking. The traditional soup cacciucco features numerous types of rockfish, with the entire body—including head and bones—pureed into the broth. Popular meats come from Chianina, a type of local cattle, and from wild boar that live in the woods. To close the meal, they bake desserts such as cakes and grape-studded flatbreads.

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