The beehive oven squats at the end of Keste, its guts filled with volcano stone from Sorrento, looking more like an Olmec head or maybe R2-D2 than an oven.
I'm pleased to announce that the pizzas at Keste have gotten much better since 'I reviled them for sloppy baking several months ago, and ... More >>
Bone marrow is the adipose tissue that resides inside an animal's hollow bones. It is of two types: red bone marrow generates new blood cells, while yellow bone marrow is mainly fat. As an animal ages, much of what what was originally red bone marrow turns into yellow bone marrow.
F ... More >>
In the window of a bakery in Naples (that's Italy, not Florida): A big loaf of peasant bread, cut to show the hollow inside, which is swarming with a complex agrarian scene. It's a Lilliputian universe! (Click on image to enlarge.)
Here it is, New York, a real Naples pie! From Naples!
It was our privilege today to be flamed (very gently, more like being toasted) by Adam Kuban of Slice, the very venerable pizza blog. The subject, of course, was pizza, in particular our selection of Roberta's of Bushwick as Best Naples- ... More >>
This spaghetti with fresh tomatoes and basil tastes every bit as good as it looks. But what would possess someone to order spaghetti in a pizzeria?
Counter Culture visited Saraghina three times, and had thee great meals there. The serpentine dining rooms are memorable, the back yard beguili ... More >>
You might have heard about the $4,000 pizza-making class offered by Keste Pizza e Vino's master pizzaiolo, Roberto Caporuscio, but few of us would really consider taking it. The 10-day pizza-making intensive is a one-on-one hands-on tutorial for those who wish to learn how to make authentic Neapol ... More >>
Photo by Michael TulipanA trip to Naples can ruin pizza for you for life. The same can be true of pasta... Unless you live in New York. Neapolitans have been coming to our fair city to replicate the amazing pizzas and pastas of their homeland for decades.
One such Neapolitan is Roberto Patriarca, w ... More >>
New York City boasts the best pizza in the world. Period. But which ones to choose for Our Ten Best? There are so many kinds: We've got thin Neapolitan slices, and thick Sicilian slices, with Staten Island slices in between. We've got individual pies, and gang-size pies. We've got clam pies, and zit ... More >>
Clip Job: an excerpt every day from the Voice archivesJanuary 16, 1964, Vol. IX, No. 13Trailblazing Captain Opens Art Show HereBy Susan GoodmanHugh Mulzac during World War II became the first Afro-American -- he dislikes the term "Negro" -- to skipper an American merchant marine vessel. Mulzac, who ... More >>
Savarese Bakery lies under the D tracks in Midwood, Brooklyn, and has done so for a long, long time.
According to its website, Savarese was founded by the Savarese family from Naples, Italy in 1918. The current owners, Mario and Cathy Giura, purchased it in 1962. Even among the best Italian-Ame ... More >>
In his previous mayoral campaigns, Mike Bloomberg has cut deals with Randi Weingarten's teachers' union that have eased his way to victory. But they also also stiffed charter schools and thwarted any hope of a real turnaround in our school system. Wayne Barrett tells us why this could be -- and sho ... More >>
New York is a city of a thousand pizza styles. We've got Neapolitan, Sicilian, deep-dish Chicago, franchise, neighborhood, DiFara's, bakery-style, true Naples, pasta-covered slices, coal oven, wood oven, brick oven, bagel pizzas -- the list goes on and on. Now a new pizza style has been sighted ... More >>
The lines at the Brooklyn Flea this last Saturday were longest for the pupusas and the quesadillas, the iconic foods of the Red Hook ballfields (click to enlarge)
The Brooklyn Flea Market has moved back to its original home at Bishop Loughlin Memorial High School at the corner of Vanderbilt ... More >>
Speaking of meat-inspired toys, this adorable miniature butcher complete with hanging prosciutto and a whole pig's head was recently spotted on a street in Naples. Via San Gregorio Armeno in the center of town is filled with artisans selling similar figurines as part of the local tradition of elabo ... More >>
The sanguinaccio at Villabate Bakery
"Are you really going to eat that?" asked the young clerk, wrinkling up her beringed nose. "Well, I'm going to try it," I said, "And then I'm going to feed it to my friends." She laughed.
I was buying a $5 tub of sanguinaccio, a chocolate pudding usual ... More >>
The margherita pie at Cataldo's (click to enlarge)
Cataldo's--a new Italian restaurant at Vanderbilt and Dean on the fringes of Prospect Heights--is hard to figure out. It's so brightly lit, that it shines like a beacon to cars zooming by on Atalntic Avenue one block away. While this may be go ... More >>
King among bread bakers, Jim Lahey was a co-founder of Sullivan Street Bakery, but, apparently, he always longed to make pizza. You can get an excellent slice of pizza at the bakery, but it comes in big rectangular sheets (potato, mushroom, or the fabled pizza bianca), and is served at roo ... More >>