Browsing by Category: Carbs


View Where I’ll be eating in August in a larger map

Visiting Rome in August used to mean eating badly or seldom, but things have changed in recent years (sadly due to the mounting economic crisis) and now gastronomic-minded visitors need not compromise. Some great restaurants in Rome will be open for the entire month, so whether you want Michelin-star worthy dining, the city’s best burrata, or some down-home (more…)

pierluigi roscioli
Photo credit: Aromicreativi

This week, we hear from living legend Pierluigi Roscioli, a career baker who runs the family-owned Antico Forno Roscioli in Rome’s historical center. His pizza bianca rules my life and whether you try it on its own or filled with mortadella or figs and prosciutto, I guarantee it will rule your life, too. The pane di Lariano, a local (more…)

franco pepe ceci onion

Last month, my friend and illustrious colleague Andrew Sessa and I embarked on the dreamiest assignment in the land. We spent 48 hours eating in the best pizzerias in and around Naples. Read all about our carb-tastic 20-pizza journey in the Houston Chronicle (full article here) for the scoop on where to find (more…)

Last week, STA Travel sent Canadian photographers Jill Man and Kyla Trethewey, collectively known as Our Wild Abandon, to film part of their Travel Insiders series. Fresh off a US road trip, Jill and Kyla joined me for a whirlwind pizza tour. Check out our feast here.

di-fara-pizza-brooklyn
That yellow can of Filippo Berio olive oil is a giant red flag. Run away.

I grew up in central New Jersey eating greasy pizza made by Italians who were either too lazy to source decent cheese, too greedy to splurge on the good stuff, or too confident their clients couldn’t tell the difference. Plenty didn’t have the culture to know any better. I know oily industrial cheese and second press olive oil when I taste it and I am neither willing nor able to overlook Di Fara’s liberal use of both. The ingredients, and consequently, the pizza, at the uber-famous Di Fara in the Midwood section of Brooklyn suck. I explain why on Food Republic.