The Margherita is smothered in a bland blanket of industrial mozzarella. Pizzeria Calvino, Act I The first act of my Pizzeria Calvino tale begins in frustration. I am denied access to the rear dining rooms by unsmiling men-in-white-shirts and left to...
Sicily
Cannoli Napkin Holders at Panificio Costanza
Throughout the populated areas of Sicily you are rarely more than 100 metres from a good cannolo, a fried pastry tube filled with sweet ricotta cream. The filling is often dotted with mini-chocolate chips and may also contain nuts, lemon or orange zest, mascarpone and...
With Old Memories & New Techniques Chef Pino Cuttaia Finds My Inner Sicilian Child at Galleria Illy
When Pino Cuttaia advises young, ambitious Sicilian chefs to follow his example and work abroad to experience new techniques and unfamiliar foods he is not necessarily pointing them towards London or New York. The overseas destinations he has in mind are on...
London EATinerary turns into a food crawl
Two dear colleagues would be visiting from LA and I had to plan the meals and coffee breaks for their London stopover. The pressure I felt was considerable: Were these demanding food obsessives coming directly from California and not via Italy my task would have been...