The manager at Papa John’s declared me an “artist.” I preferred to be called an artisan, but she wasn’t intending to pay me a compliment. Continue reading I was too good for Papa John’s
The garlic, dill, olive oil, acidic juices from the pickles and the crunchy pickles themselves really taste great together on an airy, crisp crust with melted mozzarella. Continue reading Dill Pickle Pizza . . . Seriously!
The Tagliatelle with slow cooked rabbit and a porcini mushroom ragu drew my attention immediately. Continue reading Domenica