Browsing by Category: Carbs
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.
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.
Living so far from New Jersey has fewer benefits that I had originally predicted as a teenager. When I left home for college in 1998, I could’t escape fast enough. But as I have matured, I have become increasingly enamored of the Garden State. There are many things about my native land that I hold dear: tax free shopping (more…)
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…)
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…)