Pizzaiolo Nicole Russell and Appetito Editor-in-Chief demonstrate how to prepare a package of Birrittella's Pizza Dough, from proofing to stretching—everything you need to know to make a perfect pizza, calzone, and other delicious kitchen creations.
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In Stuzzichini, the award-winning author and food expert explores how Italy’s small bites relate to aperitivo culture and hospitality, with great recipes and stories. Here, she writes about her inspiration for the new book about “The Art of the Italian Snack.”
In an excerpt from her book, Stuzzichini, Stef Ferrari showcases an easy-to-make endive with gorgonzola snack that’s gluten-free, vegetarian, and doesn’t require any utensils.
Our contributor kicks off a spring dessert series with a riff on a classic Torta Caprese that features white chocolate and citrus.
The “Eataly Loves NYC” event includes the unveiling of renovated spaces inside the Italian marketplace, as well as art, music, dancing, and of course, food and drink.
Our Health & Wellness expert recommends a visit to Di Palo's Fine Foods in New York's Little Italy to savor the simple pleasures of life.
