This place, Tricolore in Monti, is grubbin. Like in the way that you eat a sandwich here and every part of it is good from the bread to whatever the condiment is that you get on your sandwich that the bread perfectly soaks up. Oh, did I say the bread here is great? ‘Cuz it…
This is the Thanksgiving movie I made while working with the RSFP. It’s a little peek inside what it’s like to work at the RSFP during a busy week. Thanks to everyone who was involved and featured! It was a great time.
Okay, silly title, but working at Stefano Callegari and Antonio Pratticò’s, Sforno was an awesome experience. I started out watching and helping them make dough. I had a quick family meal with all the cooks (and all the cute waitresses) and then watched as they made around 200 pizzas in about 2.5 hours. It was…
I went on a little gelato taste test in Rome with the founder of seriouseats.com, Ed Levine. It was an awesome experience and I’m truly honored to have been included. Our first stop was Gelateria Del Teatro. Their selection was impressive, we had 6 flavors including Pecan Cream, Limone, Greek Yogurt, and Dark Chocolate. I…
Trustees Week at the American Academy is the culmination of months of learning, practice, planning and stress. Actually, it was a lot of fun. So much to do, so little time and so many plates to put out. I had a great time. I’m way to exhausted to write any more about it so the…
One of the last pastas I made at the AAR was a ravioli with ricotta zucchini flower filling. It was just that simple and tasted great. We used burrato, Semolina and 00 flour to make the pasta.
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