Wood burning ovens are superb at many things including roasting meats, pizzas, breads, vegetables, etc. In fact, some of the very best food I’ve tasted has come out of our Aunt Giovanna’s olive wood fired oven in southern Italy (via her Panificio), including a wide variety of durum wheat breads. In fact, the very best breads in all of Italy […]

Calzones originated in Naples and are essentially folded, individual, pizzas.   Calzones are made from pizza dough and are usually stuffed with ricotta and spinach, ham, mozzarella, salame, etc.  In many parts of Italy, calzones are made smaller and deep fried and often sold as street food (sometimes called, Panzerotti). Growing up in northern NJ, our local pizzeria offered two types […]

Our grilled veal chops do not require any magic methods or fancy rubs.  We start with the best veal we can find and leave the meat at room temperature for 20-40 minutes and thereafter apply plenty of Kosher salt and coarse freshly crack black pepper to all sides of the veal chop.  We always aim to grill outdoors for that […]