Y’all know how I feel about pizza. I’m pretty infatuated with my home state of New Jersey and its produce, too. I’m excited to be a part of an event, which will bring these things together on September 20 at Razza Pizza Artigianale in Jersey City. I’ll be pairing local beer and Jersey-inspired cocktails with Razza’s pizzas, which will be made from locally grown, hand-harvested rye. The rye was grown exclusively for Razza at Cedar Hill Farm in Middletown and toppings will be culled from Ralston Farm in Mendham. All dishes will be vegetarian.
Today marks the 2,000th anniversary of the Augustus’ death. In a city in which more than a few great leaders have drawn on the lessons of the emblematic first Emperor, you might expect some actual fanfare. But this is 21st century Rome, and for a myriad of reasons, the city has chosen a predictable path and undertaken (more…)
Competition among Naples’ historic pizzerias is fierce and for decades, institutions have reigned, attracting loyal admirers with their cheap pies and no frills atmosphere. But recently, the preeminence of the city’s long established pizza joints is being challenged by a new crop of pizzerias seeking to transform the humble native dish into a gourmet product crafted with top notch ingredients. I traveled to Naples for the NYT to explore the city’s new school pizzeria 50 Kalò, where tradition and inovation dwell in delicious harmony. The whole story is online and in this weekend’s paper.
I often joke that I eat all the bad food in Rome and Istanbul so readers don’t have to. But I’m losing my sense of humor after an unfortunate streak of disappointing restaurant meals in both Old and New Rome this year. After a serious letdown, I am always in desperate need of a spectacular experience to restore my (more…)
The latest installment of my YouTube series “Katie Parla’s Rome” visits the ancient cattle market, the banks of the Tiber River and the Circus Maximus. Join me for a stroll through Rome’s ancient food spaces for a peek at the city’s archeology viewed through a culinary lens. If you’re up for more than a bit of armchair traveling, we can visit these and other ancient food destinations together on my tour “Food & Archeology: Trade, Traffic and Enterprise From Antiquity to Today”. More details on my tours page.