Our Weekly Round Up of the Best Food Articles with an Italian Focus

13 Year Old Cooking Prodigy, Foodie Neurology, Varying Tomato Sauce Recipes, Bittman’s Potato Pizza and Food Processor Dough, and David Rocco on the Italian Lifestyle:

The New Yorker – Ian McGarry is a 13 year old cooking prodigy who charges $100 for a multi-course meal served out of his parent’s home.  Many big wig food people have dined at Ian’s “restaurant” and they all say he’s the real deal, we wonder what he’ll create after he reaches puberty!

USA Today – All foodies can now cease being annoying and take pride in their neurological differences.  Yes, it appears foodies (and boy do we dislike this word) are wired differently than the average human being, enjoying sour, bitter, etc. flavors more so than standard sweet and salty flavor flavor profiles.

The Kitchn – An interesting article on what a writer learned when travelling with wine experts.  The author offers 6 tips for tasting wine and we think they’re all spot on.

Memorie di Angelina – Lawyer by day and fabulous cook and Italian food expert by night Frank has a wonderful blog and his latest article focuses on the various versions of “tomato sauce”

New York Time Dining and Wine – Bittman makes potato pizza!  Potato pizza is an Italian food stand by and it should be eaten more in the United States.  Bittman’s recipe is nice, though I’m torn with his advice on using a food processor to make dough (sure it’s fast as he suggests, but making pizza dough on a board by mixing flour, water, olive oil, and yeast isn’t time consuming, plus it allows for the important “hand feel” when making good dough.

David Rocco – The host of the Cooking Channel’s David Rocco Dolce Vita and Avventura, David Rocco just makes you feel good when you watch his show.  The Italian life he leads in front of the camera is romantic and inspiring; after a long day I often load up a DVR’d show and watch, with a negroni, and automatically feel the stress leave my body.