BY: Rob Patronite and Robin Raisfeld
Italophile chowhounds know the phrase fare la scarpetta (“to make the little shoe”), which describes the act of mopping the plate with a morsel of bread to punctuate the end of a meal. So enamored are Italians with the magic that happens when crusty bread meets tangy ragù, in fact, that they have another word for it: cuzzetiello.
Cuzzetiello, according to our Italian sauce-sopping consultant, is Neapolitan for plunging the hollowed-out heel of a rustic loaf (called a cafone) into the pot of Sunday sauce when Nonna isn’t looking. A few years ago, fast-casual gastropreneurs took to the streets of Naples riffing on the tradition, cramming half-loaves with all manner of saucy foodstuffs.
SOURCE: https://www.grubstreet.com/
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
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...
Award-winning author and Brooklynite Paul Moses is back with a historic yet dazzling sto...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
For the first time ever, The Cathedral of St. John the Divine, in collaboration with the O...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...