If there's one thing that's been hammered into every serious eater's brain, it's that good food is made with good ingredients—and that since good ingredients invariably cost more money, the resulting food will be expensive. Or, at the very least, more expensive than an everyday version of that same food. Exhibit A in this agreement is pizza. Which is why Totale Pizza, a seemingly budget artisinal pizzeria, interested me so much.
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"I have seen rock and roll future" is how, many years ago, Jon Landau began his review of a Bruce Springsteen concert in Boston. Well, last week, I might have seen (and eaten) pizza future at Pizzeria Mozza.
Ride along with Michael Stern of Roadfood as he visits Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. This New Haven institution invented the white clam pizza. Buckle up!