The New York Times – Travel:
Turin has Baroque architecture, ‘light-as-an-angel’ pizza and a flourishing contemporary art scene.
Category: Italian Food (Cuisine)
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In London, a Trattoria That’s ‘a Passing of the Torch’
The New York Times – T Magazine:
Plus: a new hotel at Utah’s Sundance Resort, an exhibition of Sarah Sze’s artwork in Los Angeles and more recommendations from T Magazine.
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Bonnie Munshin, Velvet Hammer at a Hamptons Hot Spot, Dies at 84
The New York Times – Fashion & Style:
At Nick & Toni’s, the restaurant in East Hampton, N.Y., beloved by both celebrities and locals, she kept all happy and fed, and the looky-loos at bay.
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How Tish and Snooky Bellomo, the Manic Panic Sisters, Spend a Day Rocking Out
The New York Times – Music:
Tish and Snooky Bellomo are still creating wild hair dye colors for the brand, which took off in the 1980s. But they also make time for harp lessons, Italian dinners and the sauna.
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Gargiulo’s, a Coney Island Fixture for Italian Cuisine, Has Been Going Strong for Over a Century
The New York Times – T Magazine:
For nearly 120 years, Gargiulo’s has attracted those in search of classic southern Italian cooking and a festive, familial atmosphere.
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Yes, You Love Pasta. But Do You Know the Difference Between Anolini and Pansoti?
The New York Times – T Magazine:
From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations — and how to make them.
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How to Make Stuffed Pasta at Home
The New York Times – T Magazine:
The chef Stefano Secchi demonstrates how to make pansoti, a belly-shaped pasta from the Liguria region of Italy.
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How the ‘Evil’ Tomato Came to Define Italy’s Cuisine
The New York Times – Travel:
When tomatoes first arrived in Europe 500 years ago, they were considered dangerous. Then in Naples they gave rise to pasta al pomodoro.