Who is Pulcinella?
A video profiling the Caputo Family, owners of Pulcinella. Learn the history of pizza!
Recent Posts
Zeppole di San Giuseppe
Zeppole di San Giuseppe should only be made on St. Joseph’s feast day, March 19, also Father’s Day in Italia.
Fresh Pasta: Ricotta Ravioli in a San Marzano Sauce
This pasta can be used for lasagna, ravioli, tortelloni and other stuffed pastas, and the sauce is delicious.
A Night in Tuscany in North Beach – Regional Food & Wine Pairing
I decided to create a series of private restaurant food & wine pairings to showcase region-specific Italian cuisine and wines, and the cooks that know those regions so well.
Fresh Pasta
Fresh pasta varies greatly from the Tuscan pasta pici made with just flour and water to tajarin a rich, golden pasta with a half-dozen egg yolks or more. This is a very versatile fresh pasta dough. It’s the one I use for lasagna, ravioli, tortelloni …
My Old Stomping Grounds – New York and New Jersey
New York I got spotted like a celebrity last Sunday as I stepped out of a shop in New York City’s Little Italy. Good thing I was behaving. “Hey, you Gianni from the Web?” she asked. The woman was born in Naples and has lived …
Time to Stuff the Cannoli
I’ve been bugging Santo, the owner of Cavalli Cafe, to let us film him stuffing his cannoli for a while now. We were finally able to ambush him!
“Basic Italian”
Local writer Matt Baume penned a fabulous write-up of me for The Bold Italic, a beautifully-designed San Francisco web magazine that bills itself as “an experiment in local discovery.”
Mission District’s Got Nothin’ on North Beach Murals
Is North Beach overtaking The Mission District in the quality of its street art?
Coit Tower & Columbus Avenue
Jeff managed to get to the 34th floor of the Transamerica building on Saturday. It was a beautiful day for it. (Be sure to click on the image for full size.) Microsoft 70-487 Certification : Developing Windows Azure and Web Services I heard that you …
The Great Tuscan Bread Debate
Every time I’m in Tuscany somebody complains about Tuscan bread. It’s made without salt.