Posts about Italian food on The Joy of Food blog.
Los Angeles, CA (The Joy of Food) — To understand Bestia, you should look at the gnocchi al pomodoro, a dish with just a handful of ingredients. Their version comes closest to how you’d find it in Italy. I would eat my weight in these little pillows of heaven if […]
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Naples, Italy (The Joy of Food) — Buffalo mozzarella is the pinnacle of dairy: that wondrous thing somewhere between yogurt and custard and cottage cheese and ricotta. Somehow, it manages to be both solid and liquid at the same time. When cut, it will weep outwardly in a perfect river […]
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Miami, FL (The Joy of Food) — Entire religions have been founded on miracles less profound than the Italian bombolone, a type of doughnut that’s deep-fried and then filled with custards, creams, or hazelnut (the mighty Nutella, of course). To find this type of fried carbo perfection in Miami Beach, […]
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San Diego, CA (The Joy of Food) — If you’ve arrived in Coronado to dine at Buona Forchetta, you’ll need to look for the hot pink ‘Garage’ sign lit up on one side, formerly El Cordova Garage and now one of San Diego’s most decent places to find pizza. I […]
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Rome, Italy (The Joy of Food) — Visitors to Italy seeking traditional Roman dishes will enjoy Roma Sparita, but it comes with a serving of dislike toward Americans. And not just a small serving, but a huge, heaping, palpable side of burning hatred, over-sized like everything else in Rome. This […]
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Phoenix, AZ (The Joy of Food) — By now, everyone’s heard of Franco Pepe, the pizzaiolo making the ‘best pizza in the world’ according to some of the biggest critics, a guy who eschewed the way Neapolitan pizza is supposed to be, did his own thing, and got banned by […]
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San Diego, CA (The Joy of Food) — You can take the girl out of Naples, but you can’t take Naples out of the girl. I knew Caffè Calabria was legit the first time I stepped inside and the scent in the air was a swirling mix of coffee, coal, […]
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Los Angeles, CA (The Joy of Food) — A trough of cheese is the happiest of lunches for me, but some accompanying tapenade, pestos, vegetables, and salumi can make the meal more well-rounded. They use the good stuff here. Obicà achieved a small reputation as the world’s first mozzarella bar […]
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Rome, Italy (The Joy of Food) — If Italy has a modern-day Michelangelo, it would be the man behind the curtain at Pizzarium: Gabriele Bonci. Bonci, known for his light-as-air crust and his complete disregard for toppings of the traditional kind, makes sure his dough undergoes a 72-hour rising process. […]
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