Any discussion of the pizza of Italy’s Franco Pepe begins with the dough. Made entirely by hand, without even a mixer, the dough at his restaurant, Pepe in Grani, about 30 miles north of Naples, comes ...
A new exhibit about New Haven apizza at New Haven Museum has all the traditional toppings and really captures the hometown flavor. The museum describes “Pronounced Ah-Beetz” as “a new exhibit ...
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