NYT’s Best Regional Italian Food – San Francisco
The New York Times declares San Francisco the top of regional Italian food.
Recent Posts
25% Off North Beach Walking Tour This Saturday
I’m excited to be guiding another walking tour through North Beach – always an opportunity for meeting great folks. I’ll tell you all about my Italian village, its history, its food, its characters. And, you’ll sample some of my favorite pizza!
Dinner #2: A Night in Naples in North Beach
The next in Gianni’s dinner series gives us Neapolitan cuisine from the Caputo Family of Pulcinella. Four courses paired with four wines. Experience the birthplace of pizza!
Gnocchi Not So Good? It’s OK!
Don’t be discouraged by kitchen mistakes; here’s what to watch out for with gnocchi.
Potato Gnocchi with Three Sauces
Potato Gnocchi from scratch, with Trepanase, Pizzaiola, and Gorgonzola Sauces.
Pizza & History
Gianni walks you through the heart of North Beach, and feeds you some authentic Italian-style pizza.
Caffe Pascucci: Bastard Caffe
In Italia, you never see a menu in a traditional caffe. You can ask the barista for an espresso, macchiato, cappuccino or latte.
Extra Italy Stuff
Every time I go to Italia, I learn more rules. If you’re gonna go – and I naturally recommend you do – keep some things in mind… Rule #1: Bring a Swim Suit After the long flight I find it important to rest and recharge …
Cotechino: Traditional New Year’s Dish
Today, I’m making a traditional New Year’s dish, cotechino (a spicy fat boiled sausage from Italia) served over lentils. If you can’t get a cotechino you can use any Italian sausage. To poor southern Italians the lentils symbolized all the coins they hoped to amass …
Italy’s Culinary Heart
Emilia-Romagna, beautiful and bountiful. Prosciutto di Parma, Parmigiano Reggiano from Parma and Reggio Emilia, balsamic vinegar from Modena, local produce, fish and meats, pasta shops, wonderful bakeries all centrally located in the mercato. Bologna inspired great meals that I cooked in the tiny kitchen of …
Recipe: Mostarda di Sedano (Celery Chutney)
Preserved vegetables are a staple in the Italian pantry. This celery relish or chutney is a great accompaniment to salumi and cheeses either on their own or as part of an antipasti. The little cubes of celery glisten like tiny emeralds and its sweet-sour flavor …
Gianni’s First Live Demo – Success!
On Saturday, we did our first live cooking demonstration with 12 folks in my small apartment. Strangers were brought together by the allure of The Village and its Italian food, braving the rainy day to reach the top of The Hill: A couple from San …
The True Pizza Champions
The Games are cool, and some of these skills might be helpful on Super Bowl Sunday, but taste is what matters to me.