#trattoria

#trattoria

Pinsa is an oval flatbread with a crust made of soy, rice, and wheat flour that's crispy outside and airy inside, making it lighter than regular pizza.

The 12-month-aged cheese is milder and more moist, resembling a sliceable cheese like cheddar, while the 26-month cheese is drier with crunchy salt crystals.

"These are solid sandwiches, which help to define 60 plus years of a successful business," noted a customer on Yelp.

For travelers looking to enjoy their gnocchi or lasagne at a more under-the-radar spot, consider skipping Manhattan entirely and going to Brooklyn, Queens, the Bronx, or even Staten Island. I lived in New York for over a decade, from 2012 to 2025. While I enjoyed the hustle and bustle of Little Italy, especially when grabbing a gelato and wandering the streets in the summer months, my most memorable Italian meals were at quieter spots in Brooklyn, like the old-school, cash-only Noodle Pudding in Brooklyn Heights.

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

Everything revolves around the food. Instead of trying to tweak a recipe to fit with a sweet or tangy drink, start with the food and ensure it remains the star of the show. The real purpose of seeking an appropriate drink pairing is to create balance with the food. Sweet with salty, bitter with sweet, etc. In this way, food flavors aren't masked with the addition of a drink, but instead are highlighted.

Italian food products and cuisine have infiltrated just about every corner of the globe, but nothing compares to trying classic Italian dishes at their source-and there's so much more than pizza, pasta, and gelato. Don't expect to find the same dishes on menus all over the country. From carbonara in Rome to the best street food in Palermo, each Italian region has its own recipes.

Historically speaking, an osteria was a spartan, no-frills establishment where people would go to have a drink. The original osterias date all the way back to the Roman Empire. If you go to Ostia Antica or Pompeii, you find the osterias of the era. They were like bed-and-breakfasts, with rooms for rent above the dining room where people could listen to music.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Of course, pasta is incredibly versatile and can be transformed into dishes showcasing an endless array of flavors. So when you're looking to pair your pasta meal with a glass of wine, it's important to consider what type of sauce you'll be using to ensure the ingredients work well with the wine. While some pasta sauces are more flexible to pair with, others require a bit more care to ensure the flavors aren't overwhelmed, muted, or negatively impacted.

Italian cuisine is among the most famous in the world, and for good reason. Iconic dishes like pizza and pasta are fan favorites no matter where you are in the world. And these two categories of Italian food in particular showcase the most classic Italian sauce, red sauce. Red sauce can be a stewed tomato sauce or a simple marinara sauce. While traditional recipes uphold strict standards that ban certain ingredients, an unconventional yet gourmet upgrade to Italian tomato sauces is balsamic vinegar.

Who doesn't love pasta? When I need a hug-in-a-bowl type of dinner, something cheesy and saucy is always what comes to mind first. Even when I'm thinking about making a special dinner, maybe for a date-night in or a friend coming over, comforting pasta recipes are always top of mind. If you find yourself needing a little something to look forward to at the end of the day, consider making one of these comforting pasta dinners this week. They all pair perfectly with a good

This coccoli, which can be a street food or restaurant appetizer, is truly an icon in Florentine - a term that simply means "from Florence" - fare. The word "coccoli" translates literally to "cuddles," and these fried dough balls do indeed feel like warm little hugs. They're about the size of dumplings; served hot, they've got a crispy exterior to crack into - with just the right amount of grease - where you'll find both fluffiness and chewy doughy-ness all at once.

Classic spicy vodka rigatoni is such a glorious sight, beautifully orangey-red and glossy. That iconic look and luxurious texture sparked the idea for this dish. This pasta highlights the humble carrot by making it the star of the show and the base for a creamy, spicy orange sauce. I like buying carrots with the tops attached for this to make a lovely herby topping to balance the richness of the pasta, but if you can't find them, this dish is still a stunner.