Education is the key to teaching people about authentic Italian food

You know there are Italian-American anti-defamation leagues that are constantly on the prowl to right a wrong when Italians or Italian-Americans are portrayed in a negative light.  Well, what about an Italian Food Anti-defamation League!!  I’m serious about this.  People around the world, not just the States, need to know what Italian food is and what it isn’t! 

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Ranting about Meat!!

Oreo, the dairy calf
(Photo from http://www.facebook.com/animalacres)
©2011 Cameron O’Steen, all rights reserved

A friend of mine posted a really adorable photo of a dairy calf named Oreo that recently passed away on her Facebook page.  And I have to be honest, seeing that helpless face seriously made me second guess my love for meat.  It actually shook me up a bit.

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Practicing Pizza Making with Pasta?! You heard correct!

A practice pizza!?  I’ve never heard of such a thing until this afternoon when I was at A Mano in Ridgewood.  Roberto Caporuscio, master pizzaiolo, instructor and owner of NYC’s Keste’ Pizza & Vino makes his pizzaioli-in-training practice making pizze with pasta instead of cheese. It’s cheaper than cheese, but interestingly has the same feel and weight. This is info you only learn from a master pizzaiolo like Roberto! Enjoy!

Living to eat,
Tony Mangia

Espresso…Can’t start the day without it!!

What’s better than two shots of espresso to start the day!?

There’s one thing I have to do every morning so that I can function like a normal human being throughout the day.  And that is to make myself an espresso.  It’s funny, if I don’t have that jolt of caffeine I feel like a zombie.  Until recently, I always had to break out my little 1 cup Bialetti Moka Express stovetop espresso maker.  Don’t get me wrong I love my stovetop espresso makers.  In fact, I have more than one.  Besides the 1 cup maker, I also have a 6 cup Ilsa Napoletana espresso maker and two 6 cup Bialetti Moka Express makers (one of them even plays music when it’s ready).

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‘Nduja: It’s the new Nutella…only better!!

‘Nduja, a Calabrian specialty

After long last, it was love at first bite for ‘nduja and me!  I recently have been on a mission to find this elusive salumi.  For those outside of the salumi loop, ‘nduja is a fiery hot, spreadable salume that is native to the town of Spilinga in the province of Vibo Valentia in the region of Calabria.  People in the know say that upon first taste many people are addicted.  And case in point, I’ve become addicted to this dark red masterpiece of salumi.

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Q&A with Chef Eric Ripert

Last week, famed chef Eric Ripert of NYC’s 3 starred Michelin restaurant Le Bernardin recently visited Chef Central (240 New Jersey Route 17 North) in Paramus, NJ.  Chef Central is a cook’s wonderland.  They have all kinds of knives, pots, bakeware, stand mixers, cookbooks, etc.  Chef Central is also a mecca for cookbook authors and chefs.  Chef Ripert was at Chef Central to do a Q&A with the audience, as well as sign his latest book “Avec Eric”, which is the companion to his PBS show of the same name.  I recorded a few Chef Ripert’s responses, which I am including here.  Enjoy!

Chef Eric Ripert signing my copy of his new book “Avec Eric”

Living to eat,
Tony Mangia