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.
Tag: gianni
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.
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?
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!
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.
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 …
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 …
The Great Tuscan Bread Debate
Every time I’m in Tuscany somebody complains about Tuscan bread. It’s made without salt.