Subject:

Campania

  • Dining

    November 24, 2010
  • Blogs

    November 24, 2010

    Interview with Anthony Mangieri

    Natalie Knight/Una Pizza NapoletanaAnthony Mangieri​Una Pizza Napoletana's owner, Anthony Mangieri, started making pizzas at the age of 15, then at the age of 19 started up a bakery in Red Bank, N.J., where he sold naturally leavened breads baked in a brick oven. "It was a total failure, but a gre ... More >>

  • Blogs

    May 11, 2010

    Don't Sound Like a Tool: How to Pronounce Italian Wines

    ​Don't Sound Like a Tool is SFoodie's series of audio pronunciation guides to sort-of-common-but-not-obvious words we keep encountering on wine lists and menus. No more shame, no more pointing, no more godawful imitations of a language you don't speak.Remember Roberto Benigni? The Italian Jerr ... More >>

  • Blogs

    November 10, 2009

    A Pizza for Purists, Obsessives, and Geeks: A SFoodie Lunch Planner

    acchen/FlickrAre you serious? Proofing boxes made from American wood?​Tuesday, November 10, 2009 To hell with your all-purpose unbleached: Tony Gemignani serves up pies for fetishists. Take the Margherita: that's San Felice flour in the dough, which rises in wood boxes likewise imported from ... More >>

  • Dining

    December 21, 2005

    At Home on the Range

    S.F.'s ideal restaurant -- delicious food and imaginative drinks in a modern yet cozy space

  • Dining

    March 17, 2004

    Take a Trip

    Rustic Italian dishes and an interesting wine list beguile at the Marina's new A16

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