BY: Joshua Lurie
A fire-pocked pizza hits a patio table at The Rose Venice, but tomato sauce and cheese are nowhere in sight. Instead, the base is bright yellow miso corn purée and a rosy seared bluefin tuna mountain rises up in the center, topped with towering shaved scallion wisps.
Chef Jason Neroni takes a spoon and levels the savory mound, spreading what is basically tuna tartare from edge to edge. A trip to Tokyo inspired this pizza, which fits with Neroni’s freewheeling, globally influenced style that will be on display at a Culver City pizza spinoff in 2022.
SOURCE: https://www.lacucinaitaliana.com
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
by Matthew Breen Fashion fans will be in for a treat this fall when the Fine Arts Museums...
In September of 2002, some of Los Angeles' most prominent Italian American citizens got to...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Candice Guardino is adding to her list of successful theatrical productions with the debut...