Two years ago, I made the very bold move to leave everything I've ever known in New York – my family, friends, and of course, good quality pizza – to move down south. Since landing in Columbia, South Carolina, I had yet to find the perfect wood-fired margherita, the kind of pizza that reminds me of home.
The Americanized version of Neapolitan style pizza that aspires to the flavors and texture of the Italian original. The beautifully airy pockets of crust with a delightful crunch carefully baked and topped with a light, fresh tomato sauce, fresh herbs, and mozzarella. The type of pizza you find in NYC at Lombardi's, Trattoria Zero Otto Nove, Kesté, Brunetti's, or Ribalta (just to name a few).
SOURCE: https://www.lacucinaitaliana.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...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...
Sunday December 14, 5.30 pmSole Mio - 8657 S Highland Dr, Sandy (Utah) 84093 The Italian...