Rome. Rome is my absolute favorite. I love how small it is. I love how all the incredible ancient Roman architecture is all just THERE, all seamlessly integrated into the city. Sure, it’s touristy, but New York is just as touristy, if not worse (if you disagree, try walking through Times Square in the afternoon on ANY day). I’m super bummed that we only gave ourselves a full day in Rome this trip. We had already been to Rome before so wanted to give the new cities more time…
We rented a moped for the full day and biked all around the city. Yup, that’s the Colosseum in front of us.
Alas, there was only one dinner in Rome. We stayed at this beautiful boutique hotel that was owned by a warm and welcoming couple. They sat us down over cappuccinos when we checked in to make sure we knew where to go, how to get there, what to eat, etc. They were so awesome, I decided to forego the restaurant we went to our first time in Rome (that we LOVED and that I am still nostalgic for) to go to one that they suggested instead. Zi Umberto (Piazza San Giovanni della Malva, 14) is their favorite restaurant to go to in Rome. They go all the time with family and friends.
Thoroughly addicted to prosciutto and mozzarella at this point, we decided to get it again. This prosciutto was more to my liking: softer, less salty, and more porky in flavor. The mozzarella was so fresh that it was still oozing that milky brine stuff (I know my shiz because I know how to make mozzarella!). So creamy, juicy, and tasty. Continue reading Italia Week: Rome!
22 Warren St
(between Broadway & Church St)
New York, NY 10007
Y.N. is the queen at finding food deals (did you know you could sign up for Red Mango’s mailing list and get a free froyo? Y.N. did.) and cooking classes. She invited me to a mozzarella-making class she bought on Groupon. I’ve started learning a lot more about cheese from my cheese connoisseur roommate, B.A., who used to work at Murray’s Cheese Shop, so decided to take the plunge and join Y.N., M.F., and R.C. on this cheese-capade. The class was hosted by Brick, an Italian restaurant in the heart of Tribeca. The restaurant is supposed to be medicore (according to Yelp), which may be why they are offering classes on Groupon. The class was about $34 per person with the Groupon and included 1 bottle of wine between two people, a little plate of antipasti, and enough cheese curds to make a little ball of mozzarella. Definitely not good bang for your buck but it was a fun experience nonetheless!
We each got a bowl and two pairs of gloves to begin.
We also got a little cup of cheese curds.
This was our cheese-making teacher, Patrick. He is a senior at Fordham University graduating with a degree in Sociology. Random. His family owned a dairy farm, which is why he knows so much about cheese. He gave us a brief history of cheese while making snide and sarcastic jokes throughout. His jokes made us feel awkward but increasingly were more funny the more wine we had… Continue reading Making Mozzarella
I’ve mentioned Luzzo’s pizza quite a few times but have yet to write about it … until now.
211 1st Ave
(between 12th St & 13th St)
New York, NY 10003
For most people, pizza is usually delivered in a large cardboard box with various 5x5x5 coupons stuck to it. It usually comes at an ungodly hour when there are few options left. This changed for me when I moved to NYC and tried Ovest Pizzoteca, Luzzo’s sister restaurant. I started craving this pie like no other, and would drag people to go with me anytime we wanted to go out for a “nice meal” at an affordable place that is still cool and hip. Unfortunately, Ovest somehow was not able to sustain a consistency and frequently burned their pies so much that I feared for my health and ate only the toppings. LUCKILY, it’s sister Luzzo, is just as good/better really and always consistent.
Both restaurants serve neapolitan style pizzas, which has two main differences that set it apart from “American” Pizza-Hut-Papa-John style pizzas. The first is the texture and thickness of the crust. Luzzo’s pizza is thin and slightly crispy at the bottom, but soft on top. The end crust is very light and fluffy, and almost a little puffy. If you like really crispy thin-crust pizza, I would suggest you check out Posto or Otto because Luzzo’s is nice and chewy. American pizza tends to be thicker and softer all around, hence giving it the ability to fold in half and fit in a frat boy’s mouth in one bite… Continue reading Why Luzzo’s is great and I don’t care if you are a hater.