Learning to make Pizza in ItalyPizzaConsult
La testata web THE LOST GIRLS parla di Maurizio Capodicasa. By Briana Palma
Anyone who spends time in Italy naturally transforms into a buona forchetta – a good, hearty eater. By the end of a stay, long or short, one will also have learned to perform la scarpetta, swishing a piece of bread over the last drops of an exquisite meal. These are no grand accomplishments, though, considering the national cuisine includes pizza made with milky buffalo mozzarella, pasta covered in thick, deep green pesto sauce and cold, silky gelato served with fresh whipped cream. And while indulging one’s taste buds is unarguably a favorite pastime on the boot-shaped peninsula, that experience wouldn’t exist without another revered tradition: cooking.
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