Pizzarium, a pizza shop in Rome run by Gabriele Bonci, has become legendary for it’s pan pizza. The dough is made from Molino Marino flour and usually has some amount of ancient grains mixed in, such as spelt or einkorn. His topping combinations are adventurous to say the least. Gabriele teaches classes on how to make this kind of pizza, and I have a post dedicated to the process. It is very easy to make. […]
40 Year Ban on Italian Salumi Lifted
These meatballs, made by my paternal grandmother, Josephine, were so coveted that the family would gather by the dozens when they were being served. Josephine (Romeo) Della Vecchia came from Calabria - the southern tip of Italy. Meatballs, or polpette were common there (and still are) and simple to make.
My Pie Monday Chicago Deep Dish