The Best Italian & Italian-American Recipes on the Internet
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 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 …
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 …
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!
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.”
Is North Beach overtaking The Mission District in the quality of its street art?
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 Games are cool, and some of these skills might be helpful on Super Bowl Sunday, but taste is what matters to me.
The New York Times declares San Francisco the top of regional Italian food.
The Great Tuscan Bread Debate
Every time I’m in Tuscany somebody complains about Tuscan bread. It’s made without salt.