Browsing by Category: Carbs

Today’s post comes from Carson, my cousin’s eight-year-old son. He loves food, especially pizza, and was struck by this photo of Forno Colapicchioni‘s pizza rossa picante when going through my iPhoto. I hope someday I have the chance to take him to this Roman bakery, but for now, we can just talk about it here in Jacksonville, Florida. (more…)

I often ask myself if I have what it takes to move back to the States. With all the chaos in Italy these days for the past 3 millenia, it’s tempting to run away. But could I really live without the world’s best pizza at my doorstep? Well, if I moved to Brooklyn, I would certainly get by eating my weight in Paulie Gee’s Neapolitan-style pies. (more…)

It always saddens me to board a US-bound flight before the holidays and see Italians stuffing boxes of industrial panettone into the overhead compartment. Aside from the fact that in the US there are excellent artisanal producers of the stuff (Sullivan Street Bakery and Runner & Stone, to name a pair), the mass produced junk (more…)

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…)