Browsing by Category: Carbs

Via dei Serpenti, the main traffic artery in Rome’s Monti district, is more happening than ever. On Monday, a new bakery called Antico Forno ai Serpenti opened on the corner of Via dei Serpenti and Via Panisperna. Back in the day there was a bakery in the same storefront and my strongest recollection of the place (more…)

On Thursday, 40 people gathered at Beppe e I Suoi Formaggi for a special tasting of Mauro Musso’s pasta. Mauro, who is originally from Alba in Piedmont, quit his job a few years back to pursue the difficult endeavor of artisanal pasta making. He transformed the ground floor (more…)

My sister Laurenparla.

Within a few days of returning to the States for a brief trip in October, I began to crave pizza. When I’m at home at my mom’s house near Princeton, Conte’s is the logical choice. But when I visit friends and family in NYC, the options are far more numerous. In past years, I’ve tried most (more…)

One of the most passionate food artisans I have ever encountered is Mauro Musso, the proprietor of Casa dei Tajarin, a small pasta operation he runs out of the ground floor of his parents’ home in Alba. There, he makes the traditional pasta of Piedmont’s Langhe region using rare flours (more…)

Back by popular demand, a post dedicated to Nic Roome’s tozzetti. After publishing a piece about them this weekend, I got some emails and DMs requesting the recipe. I asked Nic to make a major exception (he rarely shares his secrets) and write a guest post with recipe (more…)