In Napoli & The Miracolo of San Gennaro

Tomatoes and Pizza. Those were the two things on our minds the other day in Napoli. As soon as our train pulled into Napoli’s Stazione Centrale, we beelined it over to 50 Kalo’. In the hands of pizza maker Ciro Salvo, we feasted on breathtaking pizza. Grazie Ciro! What makes Ciro’s pizza so good? Yes,…

Piennolo Tomatoes – Not Only…

These tomatoes are jumping! The article in the New York Times by Florence Fabricant (click here if you missed it!) is inspiring: she says you can use them for pizza, pasta, on baked fish… and this BEAUTIFUL picture by Dan Neville, gives the jar of tomatoes a new light and life! Thank you bothl!!! The…

Why is Faella the Best Artisanal Pasta in Gragnano?

After Camille’s enthusiastic report of her visit to Pastificio Faella, I couldn’t resist and decided I wanted to see the pasta magic, too. I went to Gragnano, thirty minutes from Napoli, the land of “O Sole Mio”. There was no sun, when I went; in fact, it rained all day. My sunshine was the warm…