Sky Dylan-Robbins, whose excellent video series, Un Americana In Italy, which includes such videos as the making of pasta in the town of Gragnano and the making of Parmigiano-Reggiano, has just released Episode 11 in the series: La Farina Napoletana, where she visits the Caputo mill, makers of one of the highest quality pizza flours in the world. It’s [...]
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Liza de Guia of Food Curated has composed an excellent video about Paul Giannone and his Greenpoint, Brooklyn pizzeria Paulie Gee’s. It’s Never Too Late to Make Pizza: Paulie Gee’s from [...] There are few culinary delights more rewarding than biting into a revelatory pizza and this pie was indeed revelatory, in every sense of the word. The mascarpone and figs were indeed sweet, but the wonders of the wood fired oven made the pizza work, and beautifully at that. The charred points of crust and the slight smoky flavors played the perfect foil against the mascarpone and figs, both in flavor and texture. The stiffer areas of charred crust supported the creamy mascarpone and fleshiness of the figs, while the smoky notes offset the sweetness of both ingredients. In places, parts of the figs had attained a somewhat gelatinous caramelization to them which was just, well, just stoopidly delicious, as in fuhgetaboutit stoopid [...] |
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