When I moved from Italy to New York in 2011, I thought I'd never find a worthy Neapolitan pizza in the Big Apple. I was wrong.
It is 12 noon on a grey Tuesday in the middle of February as I sit here, in a red nylon frock, preparing to eat a three-course Valentine’s Day meal alone. Entirely alone.
In the final installment of the first season of MOLTISSIMO, Mario cooks a Tuscan lunch for Action Bronson and Brooklyn chef Missy Robbins.
In the final installment of the first season of MOLTISSIMO, Mario cooks a Tuscan lunch for rapper Action Bronson and chef Missy Robbins of Williamsburg, Brooklyn's Lilia.
“As far as Japanese being very simple and delicate, and Italian being very simple but very rustic and robust in flavor, I feel they intermingle very well," says Orsa & Winston's chef Josef Centeno.
The culinary partnership between Ruth Rogers and Rose Gray is responsible for iconic British Italian restaurant The River Café. “Rose and I didn’t sleep until we had made egg tagliarini every way possible,” says Rogers.
From ingredients like hard durum wheat that led to the development of pasta to the use of nuts in sweets, the food of Puglia is what it is because of Arab influence.
In this episode of Giardinos, Le Bremner chef Danny Smiles gives props to Elena Faita, the godmother of Italian cooking in Montreal. He gets a crash course on a hearty northern Italian rabbit and polenta dish—perfect for Montreal’s brutal winters.