Broad beans, peas, but also spring onions and new potatoes: the market stalls in May pay tribute to the rebirth of nature. Likewise for fruit, strawberries, the first medlars and cherries at the end of the month.
Puglia is served! I Trulli, by Nicola Marzovilla, is maybe the epitome of restaurants with pugliese cuisine in the U.S., offering a high level grandmother-cooked style, as Americans like. Nicola’s mother Dora, despite being eighty-two years old, makes home-made pasta ...Leggi altro
Roberto Caporuscio is in fact the chair of APN (Associazione Pizzaiuoli Napoletani/Neapolitan Pizza-makers Assoc.) in the United States, proof that at Kestè pizzas are made exactly as they should be. From the dough to hand-tossing, from the crust edge to ...Leggi altro
Terracina-native Giorgia Caporuscio is the youngest and most talented pizzaiola chef in New York. Twenty-seven years old and daughter of a pizza icon, after garnering several pizza making accolades, Giorgia has opened her own space, Kestè on Wall Street. The ...Leggi altro