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The almighty pizza dough!

pizza

As enthusiastic as I was when I first got in to baking and cooking, there were a few things that I never considered making at home. This list included gelato, bread and, the subject of today’s post, pizza dough. I assumed that the store-bought versions were probably just as good as what you could make at home and saved you time. I did make quite a few homemade pizzas when I began to cook; I experimented with all sorts of toppings, like pesto and goat cheese, eggplant and sundried tomato, ricotta and fig. These toppings were however placed on top ...

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Santarpio’s Pizza: Eastie’s Finest

Frank Santarpio

From the rusted green overpass of Route 1A in Eastie, passersby catch a glimpse of perhaps the most iconic landmark in all the city — the unchanged and seemingly only remaining joint with an old school atmosphere that is so categorically “Boston.” Santarpio’s — referred to as “Santaaapio’s” or “Tarps” by locals — is not only hailed as Boston’s best pizzeria, it’s listed among the tops in the nation. With wood paneled walls adorned with boxing memorabilia, mint green dividers between booths, and East Boston’s old timers perched at the bar, there is nothing fancy about this spot, and that’s ...

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Chef Francesco Gargiulli Mixes Innovation and Tradition at Mast’

Executive Chef Fracesco Gargiulli standing in the patio area of Mast'. (photo by Stefano Salimbeni)

Francesco Gargiulli looks like a kid and has the enthusiasm of one. Under a thick bush of dark curly hair, his eyes light up in sparkles when he talks about… anything, really! And he does talk — a lot and fast — about many things, at times three or even four different subjects at a time, jumping from one to another without ever losing the thread. In short, everything about Gargiulli evokes youth, but what he says carries the weight of experience. After all we’re talking about someone who started working full-time at the age of 16. A few minutes ...

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Celebrating Slow Food in the North End

From left: Rocco and Bartolomeo De Stefano, Carlos inside Boschetto Bakery (now closed).

The “Slow Food Movement” was founded in 1986 as an alternative to fast foods and with the goal to preserve and promote regional cuisines. Now an international movement, it was founded in Italy (of course) where it grew out of a protest against the building of a McDonalds near the Spanish Steps in Rome. Its “Manifesto,” initially endorsed by delegates from 15 countries in 1989, reads in part: A firm defense of quest material pleasure is the only way to oppose the universal folly of Fast Life. May suitable doses of guaranteed sensual pleasure and slow, long lasting enjoyment preserve ...

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Looking for Authentic Pizza While in London

delfino-london

What do you do when you have landed in London and are staying for a while before journeying on to Napoli for la vera pizza napoletana?

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