![]() Some versions, Bologna points out, have a top crust, and some don’t. Some, such as Torta di Pasqua, are baked from puffed-up yeast dough and look like cheese bread. There are many variations of this pie in the Italian and Portuguese repertoire. ![]() His mother, a passionate home cook, was born in the States, though her family was from the same region in Italy. The New York native is the son of a butcher who immigrated from Basilicata, in southern Italy, to America in 1920. ![]() We eat it for Easter brunch,” said Bologna, who opened Vingenzo’s in 2008 and makes all his Neapolitan-style pizza crusts and pastas from flour, salt and water he imports from Italy. A one-of-a-kind taste sensation, it marries the salty tang of cured meat, fluffy ricotta and a perfect crust of buttery flakiness. It calls for 1 1/2 pounds of ricotta, a half-dozen eggs and a veritable deli case of soppressata sausage, prosciutto, salami and mozzarella. ![]() Bologna’s savory Easter Pie, which he bakes once a year to sell at Vingenzo’s, is a gorgeous fat disc with a texture somewhere between cheesecake and quiche.
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