Browsing by Category: Carbs

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.

Pepe-Luciano 1
Photo: Luciano Furia

Pizza is never just pizza. There is history, culture and politics woven into its glutinous strands. And in Caiazzo, a once-declining village in Campania’s Alto Casertano sub-region 50 km from Naples, pizza is life. The deity in this analogy is Franco Pepe, a tall, lean vision in white widely recognized as Italy’s (hence (more…)

pizza del teatro 2

UPDATE: In Bonci’s absence, the quality of pizza here has rapidly dropped. After two bad experiences, I have removed this pizzeria from my food tour of the Centro Storico. (more…)

trapizzino
My dad, the hand trapizzino model.

It has appeared on menus in Testaccio, Prati, Nomentano, Madison Square Park and Brooklyn. But now, Stefano Callegari‘s Roman street food invention, the trapizzino, finally has a home of its own in Piazzale Ponte Milvio. Callegari and his business partners inaugurated Trapizzino in northern Rome on Friday December (more…)

antonio
“The bread of the past…today.”

While my neighbors are losing their minds over the totally gross, dumb and boring Brasilian temaki joint that just opened in Monti, something actually important happened in our gastronomically overrated ‘hood. Dall’Antò, a shop specializing in rare breads and flatbreads made from heirloom wheats, chickpea (more…)