Browsing by Category: Pizza
In just three weeks, I will be co-hosting a pizza and beer event with Gabriele Bonci, Rome’s renowned baker and pizzaiolo, at Paulie Gee’s in Brooklyn. Bonci will bake his signature pizza by the slice, as well as cuts of meat and veggies wrapped in pizza crust; I will curate the Italian craft beer selection. Join us on Saturday October 19 from 12:30-3:00PM. To partake in this carb-tastic event, booking is essential!
If you want to get your hands dirty with Bonci and learn his baking techniques and recipes, he will be conducting a workshop for home bakers at Sullivan Street Bakery in Chelsea on Monday October 21 from 7:00-9:00PM. This is a hands-on class and, though the instruction will be in Italian, Elisia Menduni and I will be translating. Booking is essential and class space is limited to 15 participants.
Romans don’t care about agriculture or farmers. This is a direct quote from a noted Roman chef. In fact, I hear this sentiment over and over again from chefs, bakers, gelato makers and gourmet shop owners. Are they exaggerating? Not really. Of course, there is a small niche in Rome that values good (more…)
UPDATED JAN 2013: Rome may not be Italy’s official pizza capital. That title goes to Naples. But you can find a variety of styles in Rome, from paper-thin Roman style, square pizza-by-the-slice, and thick-rimmed Neapolitan style. Not all of it is great. In fact, I would argue that most of the local Roman style (more…)
Apologies in advance for the atrocious iPhone photos and short post. It has been a loooong week (and it’s only Tuesday). I seriously don’t know how I have managed to not keel over in the oppressive Roman heat! But I digress…La Pratolina, a pizzeria in Prati, was recommend to me by reader Max, who is (more…)
Yesterday after a long day of work, I chatted with my illustrious colleague, Gabe Ulla of Eater, about the pizza scene in Rome. I would like to apologize in advance to my mother for using the “s” word. Sorry. I was tired and not at my classiest. You can read our interview here.