Roman-style pan pizza ("pizza al taglio") at Taglio in Massapequa Park Rob Cervoni’s second Taglio pizzeria has opened in Massapequa Park and based on the crowds that descended on Day One it looks like it will be easier the second time around employees were having a tough time keeping the display cases stocked with the shop’s two styles of pizza Roman-style "pizza al taglio" — baked in rectangular pans and cut with scissors into square slices ("taglio" means "cut") — and round New York pies sold whole or by the slice Both types of pies come in more than 20 variations with toppings ranging from classic (tomato and mozzarella $6.25 / $39) to Only On Long Island (sausage opened the original Taglio in Mineola in 2018 the odds were stacked against them: The little pizzeria around the corner from the LIRR was obscured by the Mineola Boulevard overpass and it’s hard to say whether there was less foot traffic or less parking this is where the two joined the movement that was challenging Long Island pizza conventions introducing "pizza al taglio" and upgrading the classic high-hydration doughs that they fussed over as if they were newborns The chic decor combines Ninja Turtles with Ancient Rome and there’s a free municipal lot out back the ground floor is a bit bigger than in Mineola but there are another 1,700 square feet of basement where Cervoni set up a prep kitchen and a temperature-controlled dough room with filtered water a state-of-the art mixer (that promptly broke in time for the opening) and an automated dough baller This is also where Cervoni stores his Caputo flour contains neither bleach nor potassium bromate which strengthens the dough and enhances rising but has been banned in the EU By clicking Sign up, you agree to our privacy policy The Massapequa Park location serves the same pizzas But there’s also a small dessert menu of tiramisu and maritozzi (cream-stuffed brioches) More significant are the new beverage options You can have a freshly pulled Caffe Kimbo espresso or a "Kimbo Crema," (think creamy coffee slushy) or a bottle of Veuve Clicquot ($150) or Dom Pérignon ($350) everyone told me I was going to fail," he said "My whole pizza journey is reflected here I wanted to show everyone what a slice shop could be." Taglio, 113 Front St., Massapequa Park, 516-765-2000, taglioromanpizza.com The Newsday app makes it easier to access content without having to log in Unlimited Digital AccessOnly 25¢for 6 months A new pizza option plans to open soon in Rosslyn offering Roman-style rectangle pies and Italian cuisine Ravenna Pizza is preparing to open for business next month at 1500 Wilson Blvd, where Capriotti’s Sandwich Shop closed in 2022 A post shared by Ravenna Pizza (@ravennapizzava) Get important news about your town as it happens Get the top stories from across our network Are you sure you want to unsubscribe from daily updates A Long Island pizzeria that boasts glowing reviews from visitors and national critics is expanding Taglio Pizza at 85 Mineola Boulevard in Mineola Taglio Pizza will open a second location in Massapequa Park later this year Related: These Long Island Pizzerias Named Best For Regional Styles Owner Rob Cervoni said the new location at 115 Front St is being renovated to convert it from a former sushi restaurant to an artisanal Roman pizzeria He hopes to open the new location in early December Taglio Pizza has a 4.3 out of 5 rating on Yelp with reviews calling the slices "delicious," "mind-blowing," and "best I've ever eaten."  It's not just fans singing his glories. Cervoni was crowned a champion on the cooking show "Chopped" in 2022, and Taglio Pizza was named the third-best pizza in the county and the top 100 in the world by Top 50 Pizza a common refrain in the restaurant's reviews is the difficulty of getting to the pizzeria The new location should address those complaints Taglio Pizza Massapequa Park restaurant is across the street from the Massapequa Train Station Click here for more information on Taglio Pizza CINCINNATI — Cincinnati Pizza Week is back You can get deals on some of the city's best 'za through November 17 The deals start at $10 for at least 10-inch pizzas from restaurants like Goodfellas Your Mom's Pizzeria and more (full list below) And we're not just talking cheese and pepperoni: Unique is the word dill pickle pizza and more unique offerings It's also not just cheap pizza: You can win prizes by downloading the official Cincinnati Pizza Week app and keeping track of the locations you visit. Up to $300 in gift cards is up for grabs. Full details in the app here. You can also tag @cincypizzaweek on Instagram for a chance at a $25 gift card (winners drawn daily) Here's a full list of locations offering $10 pizza deals:Agave & Rye Barrel House Kitchen & BarBy Golly’s For more info about what's on the menu or any other pizza week-related questions, visit their website here. ‘Department of government efficiency’ to terminate 793 leases as poll says 60% of voters disapprove of Musk agency Donald Trump and Elon Musk face increasing headwinds in their attempt to brutally slash federal budgets and staffing after two judges ruled against the firing of probationary employees by Musk’s so-called “department of government efficiency” (Doge) and public polling revealed strong disapproval of the Tesla billionaire’s work the gathering effects of the cuts were illustrated by news that federal agencies will begin to vacate hundreds of offices across the country this summer Citing internal documents from the General Services Administration (GSA), the Associated Press reported that dozens of federal leases were expected to end by 30 June, with hundreds more ending in the following months. But the AP reported that some agencies and lawmakers had appealed to exempt specific buildings as several face 20 or more lease cancellations Department of Agriculture and US Geological Survey Lesser-known agencies facing problems include the Bureau of Reclamation which oversees water supply and deals with disputes across the west which provides benefits for railroad workers and their survivors “Some agencies are saying: ‘I’m not leaving a former GSA official who now represents building owners with government leases “I think there’s going to be a period of pushback they may start working on the actual execution of a move.” Doge says GSA has notified landlords it plans to terminate 793 leases mostly those that can be ended within months without penalty Doge estimates such moves will save roughly $500m over leases which in some cases continue into the 2030s A fraction of Musk’s publicly stated $1tn cost-cutting goal the $500m figure does not take into account the costs of moves and closures “My initial reaction is this is just going to cause more chaos,” Jim Simpson an Arizona accountant who sits on an IRS panel that advocates for taxpayers “There’s a lot of room to help with government efficiency but it should be done surgically and not with a chainsaw.” The billionaire tech mogul Musk has posed with a chainsaw – a trope borrowed from Javier Milei the rightwing populist president of Argentina – presenting himself as a merciless opponent of government waste and inefficiency True to form in gleefully stirring offense – not least by giving two Nazi-style salutes during Trump’s inauguration – Musk on Thursday reposted a message that blamed government workers for atrocities carried out by 20th-century totalitarian regimes Mao and Hitler didn’t murder millions of people,” the post said Musk did not add comment. But a new Quinnipiac University poll suggested he may have cause to consider if his gleefully abrasive behavior is helping him achieve his aims “Sixty per cent of voters disapprove of the way Elon Musk and … Doge are dealing with workers employed by the federal government The poll also reported a “wide partisan divide” with 77% of Republicans in favor of Musk and Doge and 16% disapproving while 96% of Democrats disapproved The poll also showed that 54% of all voters think Musk and Doge are damaging the country Quinnipiac also found a public split on who will be blamed for a government shutdown if one occurs after a Friday midnight deadline for passing new a spending measure Free newsletterBig thinkers on what we can do to protect civil liberties and fundamental freedoms in a Trump presidency Quinnipiac said: “If a government shutdown does occur 32% of voters say they would blame Democrats in Congress the most 31% say they would blame Republicans in Congress the most 22% say they would blame President Trump the most Senate Democrats hold the key to avoiding a shutdown, as Republicans who control the chamber 53-47 must meet a 60-vote threshold. Chuck Schumer of New York attracted widespread opprobrium from his party when he said on Thursday he would vote to pass the funding package because in his judgment a shutdown would allow Trump and Musk to do more damage Schumer said: “Under a shutdown, the Trump administration would have full authority to deem whole agencies furloughing staff with no promise that they would ever be rehired.” two federal judges ruled against Musk and Doge In the US district court for the northern district of California the judge William H Alsup ruled that fired probationary employees must be offered their jobs back At least 30,000 such employees have been fired so far In a case concerning Doge firings at the Departments of Defense Alsup said the process used by Doge was a “sham” Our government would fire some good employee In Maryland, the district judge James Bredar issued a temporary restraining order blocking firings at 18 agencies including the Department of Education which Trump has vowed to close and which said this week would cut half its workforce “The ‘E’ in Doge is efficiency,” he said We are trying to make the government do better for the American people and right-size it – the government can do a better job for the American people at a better price.” But Bredar took aim at Musk’s tech-influenced approach: “Move fast The Associated Press contributed reporting Every product is independently selected by (obsessive) editors Things you buy through our links may earn us a commission it can be difficult to choose the best nail clippers for you and your budget I spoke to Rose and ten other experts — including nail technicians and our own writers — about which ones they recommend and tested out some for myself 2025: Added Revlon’s Deluxe Nail Clipper as an even cheaper option; updated prices and checked stock for all other products Stainless-steel blades were a must across the board when I spoke to experts with Rose mentioning that titanium-steel clippers work too They’re easy to clean and rust-resistant to help avoid infections and extend a clipper’s life a board-certified dermatologist specializing in nail health suggests investing in clippers made with good-quality steel as opposed to less expensive tools that tend to dull and need to be replaced The rest of the nail clipper might be made of a mix of metals or plastic but it’s most important that the blade that cuts your nails is stainless or titanium Nail clippers generally come with two different edge shapes: straight and curved Stick with a straight-edged clipper if you like your nails more squared and a curve-edged clipper if you like your nails more rounded experts suggest a nail clipper with a straight edge because angling the sides of the nail with a curved nail clipper can encourage the nail to grow into the skin Picking the right size of your nail clippers is dependent on the person If you’re someone who has smaller fingernails and toenails you’re probably fine with a fingernail clipper for both it’s probably best to have a set of both fingernail and toenail clippers or you might be able to get away with just toenail clippers in some cases because they provide more leverage for anyone with mobility issues or trouble reaching their toes There are just as many nail clippers with added features as there are plain ones If there are any features that are actually useful It’s worth noting that some of these clippers come with nail files That’s because almost all nail files on clippers aren’t good enough for normal use and you’re much better off just getting an emery board instead Blade material: Stainless steel | Edge shape: Curved | Size: Fingernail clipper | Extra features: Ergonomic ridges The Seki Edge SS-107 is crafted by the same company as the Green Bell clippers, a longtime Strategist favorite thanks to their slightly wider design that I found easier to grip The Seki Edge slices through all of my nails seamlessly with little effort I’ve never torn or cracked a nail while trimming with these It’s worth noting that Tweezerman was the most touted by experts (more on that soon) the ease and seamlessness while using the Seki made it stand out as truly the best The only potential drawback is that this clipper seems to go out of stock often. In that case, I’d recommend a very similar clipper from the same brand, the Seki-Edge SS-112 It clips just as seamlessly but has a slightly slimmer design and costs a couple bucks more Blade material: Stainless steel | Edge shape: Straight | Size: Toenail clipper | Extra features: Free sharpening service Blade material: Stainless steel | Edge shape: Curved | Size: Fingernail clippers Strategist writer Ambar Pardilla has been using this Revlon clipper since college mightiest nail clipper.” She rarely gets an uneven edge when cutting her fingernails or toenails since it cuts “like a good pair of scissors.” And because it’s smaller than most nail clippers she can get into the corners of her nails to cut her desired shape These clippers come with a foldaway nail file which Pardilla uses mainly to clean a fresh coat of nail polish rather than buff away rough edges I haven’t had the chance to test the Revlon clipper out myself against the Tweezerman or Seki Edge but the low price tag and Pardilla’s strong recommendation were enough to add it to the list Blade material: Stainless steel | Edge shape: Curved and straight | Size: Fingernail and toenail clippers this Tweezerman one is just a couple dollars extra It comes with the toenail clipper above and a smaller fingernail clipper with a curved edge While most of our experts don’t think having two different-size clippers is absolutely necessary “Fingernails and toenails are very different in size,” she says “The analogy would be comparing an adult fingernail to a young child’s — you would use two different-size clippers.” When I tried out the set it was helpful having a smaller set of clippers I could more easily shape my nails as I clipped them and it cut down the time I had to file and shape my nails but the clippers feel slightly less substantial since both are a bit lighter Blade material: Stainless steel | Edge shape: Curved | Size: Toenail clipper | Extra features: Cushion grip who tend to have thicker (and often ingrown) toenails curved blade that easily slices off any toenail no matter how strong or hard or gnarly it has gotten you barely need to squeeze them for them to work perfectly.” Blade material: Stainless steel | Edge shape: Straight | Size: Fingernail clipper  This set of two clippers may look like the standard fare found at drugstores, but they’re able to cut through thick fingernails. When Viera-Newton spoke to experts about safely removing SNS, gel, or acrylic manicures at home so if you also want to cut your nails short to make the removal process a little easier and the smaller size is more ideal for trimming fingernails than the above Blade material: Stainless steel | Edge shape: Straight | Size: Toenail clipper | Extra features: Swivel blade she was hesitant about using podiatry nail clippers at home “They’re designed to be used on someone else,” she says adding that it could lead to cuts and infections if the user isn’t careful which has a long plastic grip that’s much larger than that of a standard set of nail clippers and a blade head that swivels 180 degrees Both of those features make this clipper much easier to use for anyone with arthritis or mobility issues since they have more control and an added range they can reach Blade material: Stainless steel | Edge shape: Straight | Size: Toenail nipper And since this specific Mundial nipper has a straight edge use a straight nail clipper to cut the nail but do not cut or file on the sides of the nail,” says Romah Blade material: Stainless steel | Edge shape: Straight | Size: Fingernail clipper | Extra features: Leather storage case Blade material: Stainless steel | Edge shape: Curved | Size: Baby nails | Extra features: Spy hole and it’s important to keep them short so they don’t accidentally scratch themselves (or you) Clipping a baby’s nails can be a difficult task Strategist writer Lauren Ro uses these intuitive clippers these use a “kind of slicing motion that’s better for soft baby nails” and even have a “viewing” window to help get a better look at what you’re clipping By submitting your email, you agree to our Terms and Privacy Notice and to receive email correspondence from us but note that deals can expire and all prices are subject to change Every editorial product is independently selected Things you buy through our links may earn us a commission Password must be at least 8 characters and contain: you’ll receive occasional updates and offers from New York Taglio Butcher & Deli has already established itself as a must-visit for smoked meat and artisanal charcuterie lovers in Montreal perfectly captures the essence of the project: a deep mastery of butchery and high-quality product transformation a butcher with over 20 years of experience honed his skills in high-end restaurants and butcher shops When he heard about the legendary space in Pointe-Saint-Charles everything aligned to bring his long-time dream to life: opening a shop to share his expertise Taglio has preserved the historic smoker from the famous Québec Smoked Meat a piece of equipment that has stood the test of time and gives their products an unparalleled depth of flavor They also use cold smoking techniques for their house-smoked salmon which we had the chance to taste—and it was nothing short of exceptional people come to Taglio for their indulgent sandwiches And if you get the chance to taste their roast beef sandwich Taglio is preparing to launch a grocery-butcher section offering a curated selection of fine products and premium meats A delicious discovery awaits! Joe Beef’s famous lobster spaghetti is one of the most iconic dishes in Montreal Pizzaiolo Mirko D’Agata from No.900 pizzerias took 1st place at the International Pizza Challenge in Las Vegas Le critique culinaire de renom a 30+ ans d'expertise et est l'inspiration derrière Tastet co-chef and co-owner of Mon Lapin and Rôtisserie La Lune — meet one of the most exciting chefs to discover Janice Tiefenbach is the head chef at Elena named the third best new restaurant in Canada by En Route magazine We’ve put together a list of all good spots where you can find it to enjoy at home or in a restaurant Look out for your first newsletter in your inbox soon The best of New York straight to your inbox We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy New York without spending a thing (as well as some options when you’re feeling flush) By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. New York For the third year in a row the Lower East Side's Una Pizza Napoletana a culinary gem by Anthony Mangieri, was named best pizzeria in the U.S an online guide focusing on the best Italian pizzerie across the world The announcement was made at event space West Edge in Chelsea Market yesterday during a ceremony that also spotlighted the 16 other local restaurants that made the guide New York City reigns supreme as the pizza capital of America boasting the highest number of entries on the list New York State was also the most represented state it's worth diving into the methodology behind the survey 50 Top Pizza dispatches anonymous inspectors all over the country to assesses each potential entry "in accordance with our guide policy." Evaluation criteria includes the quality of the pizza (duh) but also the attention given to the customer's level of satisfaction In addition to the annual pizzeria list that 50 Top Pizza releases annually the company also debuted a new ranking this year which looks at the top pizza slices in the U.S which boasts locations in the West Village and Brooklyn topped that specific list—although it's unclear which one of the shop's many delicious slices is being honored Mano's Pizzeria in Queens and L&B Spumoni Gardens also appear on the ranking DØUBLE ZERØ PIE & PUB in Las Vegas46 1. L'Industrie Pizzeria in New York2 Thanks for subscribing! Look out for your first newsletter in your inbox soon! tiktokfacebooktwitteryoutubeAbout us Contact us The Italian peninsula is home to several styles of pizza pillow-soft dough bombs found in and around Naples to the thick square slices that permeate the island of Sicily feather-light round pizza and the perhaps lesser-known pizza al taglio Translating to "pizza by the cut," pizza al taglio is baked in a large cut into long strips or rectangular pieces as it's typically sold out of hole-in-the-wall joints and frequently eaten on the go as a quick lunch or snack Classic toppings include marinated zucchini flowers thinly sliced potatoes drizzled in ribbons of olive oil and sprinkled with flecks of rosemary and sea salt and a rich tomato sauce paired with dollops of mozzarella some places also sell the timeless sweet-and-savory pizza bianca con Nutella lightly salted plain pizza generously stuffed with the chocolate-hazelnut spread the pizza al taglio scene has gotten bigger and bolder thanks to a burgeoning class of experimental pizzaioli who are revamping the style with innovative ingredients and flavor profiles — think fried artichokes Tasting Table spoke with six local experts from respected food writers to popular online food bloggers about their favorite places to get pizza al taglio in the Eternal City Gabriele Bonci is known around Rome as the man who revolutionized pizza becoming the first Roman pizzaiolo to use only organic products and quality ingredients following his raging success in his native city Bonci opened two establishments in Chicago and one in Miami Bonci's pizzas have developed a cult following among locals for their unique toppings. "Bonci is the history of pizza al taglio," Jacopo Mercuro, the head pizzaiolo and owner of 180 Grammi Pizzeria Romana "He was the first to change the approach to pizza." Bonci's toppings often change based on seasonal offerings shows and has earned nicknames like "The King of Roman Pizza" or "The Michelangelo of Pizza." He has also trained many of the city's new experimental pizzaioli are changing the rules of the pizza al taglio game bonci.it The crust is soaked in a rich Chianina meat and tomato ragù sauce and sprinkled with parsley and grated Parmigiano Reggiano Ruver further stands out from the crowd by selling his pizza in pre-cut rectangular slices rather than by weight Instagram Tucked away in a residential area of the Prati district just a stone's throw away from Saint Peter's Basilica is the understated Lina – La Pizza in Teglia This spot is a standout for its pizza dough as well as its menu that changes based on seasonal offerings This is a favorite spot of Lucrezia di Pancrazio, a local food blogger who runs the Instagram profile @italyfoodprnroma The pizza with pumpkin lard and gorgonzola cheese is her favorite winter menu offering while the caponata pizza with roasted aubergine tartare and marinated red onion is her go-to choice for the summer But that's not all; as she told Tasting Table "I cannot fail to mention the latest release Lina – La Pizza in Teglia also sells supplì (fried rice balls with mozzarella and tomato sauce) and olive ascolane (fried olives stuffed with meat) linapizza.com as Lucrezia di Pancrazio told Tasting Table All [of its] pizzas are incredible and super special." The family-run establishment is located just outside of Rome in the seaside town of Fiumicino where fresh sea air and lovingly baked pizza go hand-in-hand The restaurant is a favorite of many pizza lovers, such as Giovanni Puglisi, a food writer and the founder of Conza Food Lab He ranked Pizzeria Sancho as one of his favorites for its "ability to conjugate a level of utter mastery in the technical management of the dough with a playful and sinful attitude both on the choice of toppings and toward the customers." the pizza at Pizzeria Sancho dal 1969 is worth the traffic you must endure to escape the city "Every Roman who loves pizza al taglio heads to Fiumicino for the Sancho family The pizza with porchetta in a potato crust is poetry," he told Tasting Table Di Pancrazio seconded Mercuro's opinion on the porchetta and potato pizza adding that visitors should also try one of its many stuffed pizzas such as the one stuffed with a breaded veal cutlet and greens tossed with mayonnaise pizzeriasancho.it Forno da Milvio has been feeding Romans since 1930 the family-run establishment is located on Via dei Serpenti a road shadowed by the impressive silhouette of the ancient Roman Colosseum has over 500,000 followers — explained to Tasting Table "[Forno da Milvio] is right in my neighborhood While it's perhaps primarily known for its pizza al taglio, Forno da Milvio also cooks and sells pasta and desserts such as classic tiramisù and it's an ideal place to grab a quick bite for lunch what's better than eating delicious pizza in front of the Colosseum or while strolling past the ruins of the ancient Roman Forum Instagram  and — of course — its crown jewel: the Antico Forno Located just steps away from the bustling Campo de' Fiori in the heart of Rome's historical center, Antico Forno Roscioli set up shop in a 19th-century bakery in 1972. The restaurant is primarily known for its bread, baked cakes, and 5-foot-long slabs of pizza al taglio. Its arguably most popular pizza is also its simplest: la pizza bianca a fluffy white pizza seasoned only with ribbons of olive oil and flecks of sea salt Roscioli's other pizza offerings include pizza rossa another simple pizza lightly flavored with a brush of tomato sauce and Elizabeth Minchilli's favorite: pizza con patate pizza garnished with thinly sliced potato medallions aromatized with rosemary and salt Although lines form often and early outside of Roscioli the delicacies inside are surely worth the wait anticofornoroscioli.it Forno Campo de' Fiori enjoys a prime location right on the bustling Campo de' Fiori square It's jam-packed with tourists and locals buying their groceries and enjoying a quick nibble at all times of the day so don't expect a leisurely experience when you visit Often cramped and hectic (the real hallmark of any old-school Roman establishment) the bakery's lack of seating means that tourists must eat their pizza al taglio on the go The restaurant's pizza al taglio standouts are surely its pizza rossa and pizza bianca She told Tasting Table that she'll often snag a slice or two for a snack or quick lunch while out running errands fornocampodefiori.com Pantera, meaning "panther," is a relative newcomer to Rome's increasingly trendy Garbatella district, known for its slew of inner courtyards, urban gardens, and distinct architectural styles. Opened in late 2023 by the two brothers behind the nearby natural wine bar Circoletto Pantera is a no-frills joint freckled with soccer memorabilia Pantera's pizza al taglio tastes and feels like a treasured memory straight from the late '80s," Giovanni Puglisi described to Tasting Table "With the slight difference that the toppings are farm-fresh and top-tier." and wedges of potatoes are traditional standouts and customers can also grab a local craft beer from its small fridge and supplì to go ​"It's a new opening in Garbatella and a return of the rustic pizza The red pizza with the salsa verde is a must," Jacopo Mercuro said Puglisi recommended trying its Coratella pizza, made with mixed lamb offal stewed with onions; its Trippa alla Romana, ox tripes cooked in tomato sauce and sweet mint and sprinkled with Pecorino Romano cheese; and its pizza topped with moscardini Instagram  Casa Manco is one of the 100-plus stalls that make up the Testaccio Market located in Rome's old-school Testaccio district The family-run stand is a go-to pizza al taglio spot for Elizabeth Minchilli who visits for its "fancy toppings and really good dough." While its flavors change based on the fruits and vegetables available each season a couple of signature toppings are usually available year-round "They do a pizza bianca [white pizza] with sesame seeds I'm glad they're not closer,'" Minchilli told Tasting Table Casa Manco's pizza is a favorite not just among locals but among tourists — it was even included in TripAdvisor's 2022 Traveler's Choice Awards The stand's pizzas can be delivered around Rome via food delivery services such as Uber Eats But that's not all — Casa Manco also sells a selection of beers so you can wash down your pizza with your beverage of choice casamanco.it Via Aldo Manuzio 66C Nuovo Mercato di Testaccio Box The small establishment in the Appio-Tuscolano district of Rome recently underwent a renovation "So now the ambiance does justice to the magnificent pizzas displayed over the counter on daily rotation," Luciana Squadrilli told us She added that most of its ingredients are sourced from small Squadrilli recommends sampling its pizza with zucchini Facebook Spearheaded by young pizzaiolo Francesco Arnesano Lievito Pizza Pane offers a more refined take on the traditional pizza al taglio It's the kind of place you go when "you want to taste something unique," Pamela Panebianco explained "The millimetric balance between a dough with an unbeatable texture and a topping that makes you hungry even by just looking at it is the key to its success." Arnesano's establishment is small but sophisticated and located in the EUR borough of Rome a business and residential district known for its Fascist-era architecture Arnesano's dough is feather-light and has just the right amount of crunch the restaurant's toppings rotate both daily and seasonally based on seasonal vegetables and fresh fish such as mazzancolle (aka caramote prawns) A standout for Squadrilli was Arnesano's pizza with veal terrine But Arnesano's talents don't stop at pizza. In 2023, he launched a bakery where he also makes and sells bread, cookies, and seasonal pastries including Panettone and Colomba which Squadrilli said "are not to be missed." lievitopizzapane.it Tucked behind Rome's iconic Piazza Trilussa in the nightlife district of Trastevere the family-run establishment is dominated by a slew of ovens and a long glass display case featuring its many mouthwatering pizza al taglio options "I feel like they're an old-fashioned Italian pizza place," Elizabeth Minchilli told Tasting Table A popular spot on weekend nights for both locals and tourists seeking a delicious (and affordable) meal to soak up the night's revelries La Renella is undoubtedly a Roman stalwart It does old-school pizza al taglio toppings like potatoes and zucchini flowers the best but don't forget to try one of its many homemade breads which can be delivered fresh from the oven to your door (or hotel) Instagram Although it's primarily a supplì spot (as evidenced by its name), Supplì Roma also makes pizza al taglio so good that it's one of Elizabeth Minchilli's favorite spots. She told Tasting Table that whenever she's in the Trastevere area, she stops by for a slice of its Marinara pizza but it's a little more saucy," she explained The restaurant's other pizzas — which include funghi porcini Supplì Roma also makes calamari fritti (aka fried calamari rings) the undoubted stars of the show and the perfect complement to any pizza al taglio you'll be spoiled for choice at Supplì Roma suppliroma.it The author of this article is a native Roman She found certain sources online on Instagram — such as Elizabeth Minchilli and Lucrezia di Pancrazio bloggers whom she has followed for years — and reached out to her local personal contacts to find the best voices for this article Tasting Table balanced voices from food writers and those personally involved in the pizza business Interviews were conducted in both English and Italian and took place over the phone The former Bar Taglio space is transforming into Bar Solea and roasted meats and seafood in the heart of Seattle Seattle restaurateur and chef Brendan McGill announced today that he’s opening a trattoria serving neo-Neapolitan pizza and vegetables in the former space of Bar Taglio on 1st Avenue in Downtown Seattle in 2019 to cater to the downtown office crowd and Bar Taglio went through a series of pivots to try to stay afloat the most recent of which was a Roman-style slice shop in a similar shift away from the pandemic-era focus on quick service and takeout “Bar Taglio was exactly what I wanted it to be for four months in 2019,” McGill says “I want a clean vision and start over with a whole restaurant the way it was the first time I opened that space.” a chef who’s worked for McGill at his Bainbridge restaurants Bruciato and Seabird and he and McGill wrote a menu based on classic Italian flavors The pizza at Bar Solea will be Neo-Neapolitan fairly similar to classic Neapolitan pizza but with tweaks like using some local whole-grain flour in the dough and cooking it at a slightly lower temperature for a crispier crust Each pizza will be stretched and baked to order The tomato base of each pizza will be made with Solea tomatoes the variety used at the best pizza restaurants in Naples The toppings include classic Italian ingredients like prosciutto along with some seasonal PNW ingredients like lobster mushrooms McGill says Walter is one of the few chefs he knows who’s as good at making pizza as any other type of food Antipasti will include salumi that McGill and Walter recently cured using meat from the mangalitsa hogs McGill’s raises on his farm on Bainbridge Island as well as other snacks like meatballs in tomato sauce The forno (oven) menu will include roasted rockfish lamb chops served with anchovy vinaigrette and locally raised rabbit dish with mushroom-tomato ragu is also using Bar Solea to nerd out about ancient Roman cuisine which was developed before Italian colonizers brought tomatoes and peppers back from the new world a time when fish sauce was widely used to season food in Europe An example on the opening menu is a roasted carrot dish with anchovy garum (Roman fish sauce) the beverage director of McGill’s restaurant group compiled a list of Italian wines (mostly from the Campania and Veneto regions) to pair with pizza for the bar and Bar Taglio’s Negroni on tap (which McGill calls a “Nitroni”) is still on the beverage menu While Bar Solea is meant to be a dinner spot McGill wants people coming out of the nearby Seattle Art Museum or going to a sports game to also be able to pop-in for an espresso Restaurants in the neighborhood around Bar Taglio were among the hardest hit when the pandemic started McGill says he sees a quiet renaissance as downtown slowly starts to awaken from its pandemic-induced slumber “Hopefully the timing is right for this regrowth because somebody has to do it,” McGill says Bar Solea is located at 822 1st Ave. It will be open open 4 p.m. to 10 p.m., Tuesday through Saturday. Reservations will be available on Bar Solea’s website A forthcoming pizza restaurant in Rosslyn plans to serve up Roman-style pies of the rectangular variety Ravenna Pizza advertises a menu with 13 varieties of sharp-cornered pizza, alongside salads, homemade gelato and Italian desserts. Owner Mustafa Durran plans to open in the former spot of Capriotti’s Sandwich Shop at 1500 Wilson Blvd by early to mid-January Ravenna’s pies, called “pizza al taglio,” undergo a much longer rise than a typical Neapolitan or New York-style pie — fermenting in two stages for a total of 72 hours before baking and the end result is crusty in the bottom with minimalistic authentic ingredients,” Durran said you feel the crunch and it melts in your mouth.” He felt inspired to open a pizzeria after a trip in Rome in May 2022 where he fell in love with a Roman method of making pizza He said he hopes to bring similar flavors to the D.C “I’m very disappointed in the quality of the pizza in the mainstream and the D.C and then you see what pizza should really be like.” In addition to making pizzas, Durran plans to serve homemade gelato with Italian equipment from Carpigiani that can make gelato base Ravenna also plans to have a full-service bar with Italian beer but the pizzeria will also offer takeout and delivery currently the owner of a local insurance agency he helped out his family’s restaurant as a teenager Working alongside Durran at the new restaurant will be Chef Massimiliano Saieva, the owner of ASR PizzaLab Academy in Madrid Durran said the business is currently in the process of applying for building permits “I wholeheartedly believe that this would be a service for the people of Northern Virginia once we deliver this authentic Italian province-style pizza,” Durran said “We’re so excited to bring this authentic different style of food to Arlington.” Photo (1) via Google Maps Roman-style pizza slices at Taglio in Mineola Rob Cervoni has been serving some of Long Island’s best pizza out of one of Long Island’s most obscure locations Taglio,  a partnership with Mimmo Tomoleo, is around the corner from the Mineola LIRR station and hidden from view by the Mineola Boulevard overpass. It introduced Roman-style pizza to the local scene and has been a fixture on Newsday’s top pizza list Cervoni is setting himself an easier task: He has just signed a lease at 115 Front St a location that comes with foot traffic and “It’s even got front and rear entrances,” he noted Cervoni said that the sushi bar is still there and that he will be doing “a complete gut” of the interior “I want it to be a Willy Wonka factory of pizza,” Cervoni said The new pizzeria will have 30 to 40 indoor seats and an outdoor dining area It won’t be too much bigger than the Mineola shop there will be fried appetizers and salads but While you can get round pies (and wedge-shaped slices) at Taglio Roman-style pizzas are baked in large sheet pans and cut with scissors into slices (“Taglio” is Italian for “slice.”) What distinguishes pizza al taglio from Sicilian is that it relies on a high-hydration (i.e Toppings range from simple tomato sauce and cheese to shingled potatoes and ricotta winning a “Chopped” championship on Food Network in 2023 While he is the co-owner of Taglio in Mineola Now open: 85 Mineola Blvd., Mineola, 516-741-0379, taglioromanpizza.com by | Nov 9, 2021 | EPCOT, Walt Disney World, Walt Disney World Food Never had the chance to eat at Pizza al Taglio Read on for our honest review of the pizza and sangria Allow me to set the scene for you: It’s a lovely evening, a few clouds in the sky but no chance of rain, you’ve just arrived via Skyliner to EPCOT, and you’ve got big plans to eat around the world, enjoying the many global delicacies that the EPCOT international Food & Wine Festival has to offer and the park is hopping with Orlando locals and foodie vacationers … and the lines are looking long My wife, WDW Magazine CEO Stephanie Shuster, and I both found ourselves in this exact scenario on a recent trip to EPCOT Never one to shrink from a challenge we pushed ahead I noticed a new set of lights in the back of the Italy Pavilion you will have undoubtedly walked past this window many The hours at Pizza al Taglio are sporadic to put it mildly The window seems to operate seasonally but also based on overall crowd levels so it can be hard to plan on exactly when you’ll be able to enjoy these monster slices Pizza al Taglio is a takeaway window located just to the left of the entrance to Via Napoli. For those of you in the know, or for anyone who remembers my in-depth article on the many styles and varieties of pizza at WDW (Issue 85 October 2020) you’ll know that Via Napoli makes some of the absolute finest pizza you can enjoy at WDW Not a subscriber? Access my deep dish on pizza and all of our exclusive subscriber content for just $4.99 a month when you become a digital subscriber. you’ll find an assortment of pizzas that are authentic Naples style although they do get a little experimental with toppings Outside the restaurant at the Quick-Service window you will find the more robust Roma-style pizza Roma style pizza is a great big square of pizza goodness The crust has a nice crunch on the very bottom but is fluffy and airy inside Sometimes Roma pizza can seem a bit closer to a focaccia bread with pizza toppings than a thin crust Neapolitan style slice There was only one real question when we visited Pizza al Taglio: Did we want pepperoni or margherita pizza So we did the only reasonable thing and ordered a slice of each we also decided to add on a couple of the frozen sangrias and again we were presented with a simple choice between a white or a red and at that point we were set for a delicious Both the white and red sangrias were very refreshing and felt like an ideal choice for a warm Florida evening The red version was more wine-forward in its flavor profile The menu did not specify but I would guess a chianti or similar Italian style wine was the base for this concoction The white sangria had a more tropical finish on the palate; I detected notes of mango and peach and felt a bit effervescent and I would gladly recommend either should you find yourself with a thirst that needs quenching The pizza was a real treat and absolutely lived up to the hype I had built in my mind after so many unsuccessful attempts to actually order it No one could complain about these portions they are tasty enough to want to keep it for yourself The difference between the pepperoni and the margherita was simply that the latter did not have any pepperonis the same vibrant and slightly acidic tomato sauce The acidity of the tomato sauce cuts through the richness of the cheese and the textural balance between the crunchy bottom of the crust The fluffy interior and cheesy topping is outstanding Keep those napkins at the ready though; these slices are loaded with toppings The addition of some fresh basil or a dollop of pesto would have really plussed the margherita And if the pepperoni had been left in the oven for just a minute or two longer the pepperonis could have reached their full potential getting those incredible charred edges and crispy corners I was really just excited to FINALLY get the chance to try this pizza I had heard so much about we had dinner and drinks and checked a brand-new (to us) experience off our Disney bucket list This impromptu pizza date was a wonderful memory and a great addition to our trip we continued our journey around World Showcase no longer concerned with the lines at the festival booths instead taking the time to enjoy the sights and sounds of EPCOT 2021 EPCOT Map – Walt Disney World EPCOT Festival of the Holidays Food Photos – Our Wishes for Return Dishes 2021 Festival of Holidays Snacks: Your Guide to a Disney California Adventure Christmas Experience the beauty and wonder of Disney Parks delivered straight to your door with every issue of WDW Magazine enjoy exclusive member-only perks that make your membership even more magical: Enjoy complimentary access to the Rope Drop Guide app and more; unlock special deals and discounts through our Membership Center Perks; and connect with fellow Disney enthusiasts in our exclusive Facebook Members Group to share tips and excitement—all as part of the ultimate Disney Parks fan community WDW MAGAZINE AND ITS AFFILIATES ARE NOT ASSOCIATED WITH THE WALT DISNEY COMPANY IN ANY WAY – WE’RE JUST BIG FANS SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Remove items from your saved list to add more Add articles to your saved list and come back to them anytime SharePizzette makes more than 20 different styles of pizza al taglio.SuppliedPizza$$$$ Pizza by the slice isn’t just a New York City thing Rome is famed for its big rectangular slices in a rainbow of seasonal toppings Now you can get this ultra-convenient pizza on Brunswick Street where Pizzette offers more than 20 “pizza al taglio” slices Roasted eggplant parmigiana is an owner-favourite while customers are flocking to the polpette featuring beef meatballs and mortadella with burrata on a white base Slices are pulled from the Moretti Forni electric deck oven ready in less than a minute if they’re already on display or 10 minutes if Macchi needs to make it from scratch The mix-and-match menu and speedy turnaround makes Pizzette perfect for solo ventures where the streets are full of history and warmth hides a gastronomic jewel that is revolutionizing the pizza scene in Barcelona: Fel-la the small pizzeria that has brought to Barcelona the authentic Roman pizza ‘in teglia’ Pizza ‘in teglia’ is not just any pizza is perfect for those looking for a lighter and more sophisticated experience than the classic Neapolitan pizza which guarantees a crispy outside and soft inside texture ideal to support any combination of toppings with an overflowing creativity that will make you rethink everything you knew about pizzas found in this technique a way to unite tradition and innovation it is capable of holding everything from stews to more daring combinations who was not only a pizza maker but also a cook has managed to create a base that works as a perfect canvas for the more than 300 pizza combinations he has created in just one year Among the most outstanding options is the Margherita Lenta mozzarella and a variety of sausages that take your palate on a journey through Italy in every bite If anything distinguishes Fel-la is its commitment to local products cheeses and vegetables come from local suppliers but with a clear influence of Italian flavors The connection between tradition and sustainability is reflected in every slice also has its history: with “h” it means peasant in Arabic while without “h” it translates as piece or slice in Italian A perfect metaphor for the rectangular slices that rest on its counter and are some of the best pizza bites you can find in Barcelona When you enter Fel-la (located at Sant Pere Més Baix the first thing that catches your eye is the counter A parade of rectangular trays loaded with more than ten varieties of pizza invites you to try them all From the classic margherita to the daring Mortazza pistachio snow and thin slices of mortadella each option is a spectacle for the eye and taste on Saturdays Marco prepares a pizza with Catalan-style Bolognese ragu a fusion that blends the best of both culinary cultures Fel-la is not just a pizzeria; it is a refuge for those looking to eat fast well and without falling into tourist traps Its light portions allow you to enjoy several options without feeling full which turns each visit into an opportunity to discover new flavors In a neighborhood where soulless fast food abounds Fel-la stands as a sanctuary for pizza lovers Stock images by Depositphotos La venta de la nuda propiedad Copyright © 2022 Salirporbarcelona , All rights Reserved. Created by JEZZ Media his goal was to introduce Long Islanders to Roman-style pizza The result was a crust whose texture was both structured and airy; delicious on its own but heightened with such toppings as mortadella and pistachio Taglio had a floor plan and a location (around the corner from both a train station and a hospital) that suggested “slice shop” not “artisan pizza.” As a new business owner Cervoni did not want to turn away the customers who wanted a basic pepperoni slice “We tried to give everyone what they wanted,” he recalled Adding to his woes: Construction on the Mineola LIRR station started soon after he opened then the pandemic effectively eliminated both commuters and locals taking the train to concerts or sports events Cervoni admitted that he’d let himself down “I wanted to be at the forefront of artisanal pizza on Long Island,” he said he’d forged a friendship with Mimmo Tolomeo an Elmont native (and scion of both Elmont's Sapienza Bake Shop and A & S Bagels in Franklin Square) who had become an accomplished pizzaiolo and acted as a brand ambassador for the Naples-based company he missed his "home island” and decided to join Cervoni in relaunching and expanding Taglio adding such toppings as Amatriciana sauce and truffled mushrooms Tolomeo concentrated on what he calls his “Neo New York” pie are working to “New Yorkify” the classic 12-inch individual Naples-style pie which many American customers find too soft and floppy Their efforts go into making a pie that is crisper and tighter Tolomeo is moving in the opposite direction using traditional Italian techniques (pre-fermented dough imported tomatoes) to build a better 18-inch The pie itself is topped with four types of cheese: Shredded low-moisture mozzarella Pecorino Romano and an American-made grana everything is looking up: The train station is busier now as Mineolans use the LIRR to get to concerts and ballgames; huge new apartment buildings are providing a new stream of customers “The greatest thing is when someone comes in here for a quick lunch and they try the pizza and say This is the best pizza I have ever had.’ I want to introduce people to these styles there are plenty of other pizzerias around.” Taglio is at 85 Mineola Blvd., Mineola; 516-741-0379, tagliopizzany.com This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page A second Taglio Pizza is coming to Over-the-Rhine It is expected to open in the old Lachey's Bar space in the spring.  Taglio is the second pizza concept from the owners of A Tavola Trattoria. A Tavola serves thin-crusted wood-fired Neapolitan pizza and other Italian classics in two locations But when owners Jared and Nick Wayne and Jake Goodwin opened Taglio in Columbia Tusculum they specialized in traditionally American-style pizza and thick-crusted Detroit-style Now Taglio is getting a second location at the corner of 12th and Walnut streets with dine-in with appetizers and salads as well as pizza The app developed for the original store makes ordering from a phone very easy.  They're leasing the building from 3CDC also their landlord at A Tavola on Vine Street That location is in the process of renovation.  More: As American as pizza pie: All the regional styles you can eat here More: These Cincinnati restaurants said goodbye in 2018 More: The best things I ate in 2018 already home to one of the longest-certified Neapolitan pizzerias (Il Ritrovo) in Wisconsin is now getting the state's first certified Roman-style al taglio pizzeria Bobby received his BA-Mass Communications from UWM in 1989 and has lived in Walker's Point He has published three non-fiction books in Italy – including one about an event in Milwaukee history Bobby released four LPs and had a songs featured in episodes of TV's "Party of Five" and "Dawson's Creek," and films in Japan The Yell Leaders were named the best unsigned band in their region by VH-1 as part of its Rock Across America 1998 Tour the band contributed tracks to a UK vinyl/CD tribute to the Redskins and collaborated on a track with Italian novelist Enrico Remmert He's produced three installments of the "OMCD" series of local music compilations for OnMilwaukee.com and in 2007 produced a CD of Italian music and poetry he was awarded the City of Asti's (Italy) Journalism Prize for his work focusing on that area He has also won awards from the Milwaukee Press Club He has be heard on 88Nine Radio Milwaukee talking about his "Urban Spelunking" series of stories in that station's most popular podcast.  But for a city so comfortable with straight-edges Roman-style al taglio — the Italian king of rectangular pizza — stays put right under the radar Few restaurants have tried it out in Philly and even fewer were successful when they did But pizza al taglio is the hot, new thing in the States, what with Roman-style shops opening in big food cities like New York Philly is joining the movement with a new shop called Rione opening at 102 South 21st Street in just a few short months the Center City lunch crowd is a different beast — a hungry one always on the hunt for a new daytime option in a neighborhood as trendy and trafficked as ever the atmosphere will be just right for a Roman-style pizza shop to thrive How Not to Be the Most Annoying Dog Owner at Every Philly Cafe Takeout Foods to Include in Your Perfect Philly Picnic A celebrated Long Island pizzaiolo competes Tuesday at 8 p.m on Food Network's "Chopped," going up against three other pizza chefs for the episode's $10,000 prize "Long Island pizza is its own scene," says Rob Cervoni in Mineola specializes in Roman-style pizza "We get overlooked because we're so close to Brooklyn and Manhattan," two pizza destinations "but some of the best pizzerias and some of the best pizza makers are from Long Island," he says "What I get out of this whole 'Chopped' experience is that I'm able to represent pizza on Long Island in a positive light and hopefully get some respect for Long Island pizza." While there is no "Long Island-style" pizza distinct from the usual Neapolitan he concedes — "Maybe Grandma-style is Long Island-style pizza?" he suggests — Cervoni is helping to popularize the relatively rare Roman-style which resembles flatbread but is thicker yet simultaneously airier due to its highly hydrated dough that is given a long rise of up to 96 hours Born in Lake Success and raised in Great Neck a 16 Handles frozen-yogurt franchise in the latter village He ran it for eight years before leaving to try something new always loved making pizza at home," he says having grown up with a wood-fired oven in his family's backyard "But I didn't want to be like every other pizzeria on Long Island — I wanted to do something artisanal." The 2006 Great Neck South High School graduate who went on to a business degree from Lynn University in Florida had eaten Roman-style pizza during summers in the second-generation Italian's ancestral town But he only was inspired to learn to make it after seeing it at a pizza expo in 2016 The style had had its first major exposure in the United States not long before via Roman restaurateur Gabriele Bonci's first American outpost in Chicago; even today only a few Long Island restaurants Mastering the recipe and the intricacies of Roman-style pizza's highly wet Cervoni subsequently opened Taglio — a play on "al taglio," Italian for "by the cut" or "by the slice," as Roman pizza is known in Rome — in September 2018 After a false start as a regular slice shop that also served artisanal pizza Cervoni and business partner Domenico “Mimmo” Tolomeo in late 2021 began to focus on the fancy Cervoni quickly became one of Pizza Today magazine's seven Rising Stars of the Pizzeria Industry 2022 Newsday has also included Taglio in its roundup of Long Island's best pizza Cervoni the younger was recruited by "Chopped" last year he shot his episode in October at Food Network's Manhattan studio and their 2-year-old son but not at home: As coincidence has it the episode airs during the first night of the 39th annual International Pizza Expo in Las Vegas "Which is a wild coincidence," Rob Cervoni says I wish it wasn't the case because I'd really like to watch it with my [parents and extended] family and not just a bunch of pizza people that I barely know," he adds "But it's fun either way." Chef Brendan McGill’s mini-empire grows today with the opening of his new Roman-style pizzeria downtown, Bar Taglio The Bainbridge Island chef serves his take on classics like square pizza The pizzas will have toppings like lobster mushrooms and arugula grown on McGill’s Shady Acres Farm Entree options include double lamb chop with anchovy-vinegar-garlic-rosemary emulsion and roasted and Manila clams in aqua pazza with focaccia There’s plenty of Italian influence in the drinks and cocktails making up the bulk of the menu which means diners can order caffè corretto—espresso with a splash of grappa or amaro The space (822 First Ave) skews mid-century modern with features like a 30-foot bar of tambour oak and walnut the restaurant is open Monday through Saturday from 11 a.m How many Italian pizza styles can you name Where to Eat Pizza author Daniel Young opens our eyes to the many varieties Montgomery residents have a new local pizza option. Taglio, a Cincinnati-based bar and pizzeria opened in the former Delicio Coal-Fired Pizza space It's official: Ohio ranked the best state for pizza, list says (sorry, New York) Dining: Why this is one of the best Italian dishes in the city Salads and fried chicken are not currently available at the Montgomery restaurant but they hope to have them on the menu by the start of next week Like Taglio's two other locations, the new space also offers a full-service bar with beer, wine and cocktails. The pizzeria also resides across the street from the upcoming $150 million Montgomery Quarter development. Taglio is open Sunday through Thursday from 11 a.m By AJ Rathbun October 2 opened by chef Brendan McGill of Hitchcock fame and (naturally) dove into the drinks before the pizza and a “When In Rome” selection of three mini-martinis and caffè corretto (coffee with booze) the two-ounce mini-martinis were amazing and fun featuring locally made gins paired with different vermouths and garnishes The Copperworks Malt Barrel Aged Gin version with del Professore Classico vermouth and an olive or twist Other versions include a Counter Old Tom Gin with a prosciutto garnish and a Big Gin with a tomato garnish—both were hard to resist I found these mini-martinis a perfect size each easily consumed “while it’s laughing at you” (which I take to mean while cold) as legendary Savoy bartender and author Harry Craddock said around 1930 they pair with the taglio-style pizza divinely The pizza is $5 to $8 for a large square slice or you can grab a whole pie with up to six options from the list of 11 All slices I sampled boasted a nice little crusty crunch balanced by good chewy-ness slightly thicker than what most envision as Italian pizza with savory chanterelle and lobster mushrooms cozying up with lush Taleggio and Grana Padano cheeses including Italian classic lager Peroni and wine leaning Italian-y Don’t let that sway you far from the slices and those martinis—at least on your first visit to this Roman café-esque spot with marble-topped tables on ornate stands One final tip: Bar Taglio is bustling already at lunch (the three-martini lunch is back!) I was a kid when it came out in the mid-1970s when I learned that seven Washington breweries took home Gold medals in the annual World Beer… New wine bar and bottle shop offers small-batch wines by women Alyssa Lisle is out to crush the norms around wine Lisle opened Lucy’s Bottle Shop in January in a nondescript midcentury warehouse at 23rd Avenue West and Emerson Street — the newest addition to a nameless little micro-neighborhood to the west of Fisherman’s Terminal just around the corner from Figurehead Brewing For a few years I was a regular at Rooftop Brewing just blocks from Seattle Pacific University and always loved the beers and friendly staff It’s well known that the popular microbrewery on the southeastern edge of… Popular sports bar features stadium-sized screens all the time” has opened next door to Climate Pledge Arena 24,000-square-foot space at 105 Lenny Wilkens Way It’s the bar’s first location in Seattle and 14th overall Sign up and get Seattle's best events delivered to your inbox every week Learn how to describe the purpose of the image (opens in a new tab) Leave empty if the image is purely decorative I am here to tell you about a Roman-style pizza not available in Coronado We have our fair share of places to buy pizza on the island; I count ten Of the traditional Italian styles of pizza You can find both styles in Coronado’s own ‘Little Italy’ on the 1000 block of C Ave (our Little Italy consisting of Nado Gelato, Garage Buona Forchetta, and Nado Republic) Buona Forchetta crafts Napoletana-style pizzas If you have yet to go to Nado Republic for their pizza it is a significant departure from the rest as the crust is crispy and cracker-like Pizza al Taglio, another Roman pizza style, is unavailable on the island. Technically, Buona Forchetta puts a few pieces of this style in their deli case. However, the selection pales compared to their North Park store, Gelati & Peccati Pizza al Taglio means “pizza by the cut.” This pizza cooks in a large rectangular pan before it gets cut into squares or long strips like arugula or a drizzle of balsamic or olive oil they cut the pizza with scissors and weigh them to determine the price The counter at G & P has board after board of pizzas on display a sea of gorgeous toppings from which to choose The presentation allows the customer to see what they are ordering and also enables them to mix and match rather than commit to a whole pizza The visual aids should make the decision more accessible but they don’t; they make it ten times harder which ones; maybe just one piece and some Gelato I went with the Melone and the Ricotta E  Mortadella The Ricotta E Mortadella features mortadella ham If my description of this little shop has not piqued your interest, then you have to watch Chef’s Table: Pizza, episode two, Gabriele Bonci. This episode explains how Rome’s esteemed pizzaiolo Gabriele Bonci and his restaurant Pizzarium in Rome took this style of pizza to a new level. This man whom Vogue Magazine’s food critic called the ”Michael Angelo” of pizza now has a location in Chicago apply named Bonci The website for Gelati & Peccati is currently being updated They no longer have a food truck in the Target parking lot in South Park and the hours of operation are as follows I hope the Pizza al Taglio at Gelati & Peccati makes your list of fun things to try I recently picked up a few different pizzas and re-watched the Bonci episode; it was a real indulgence The Coronado Times newspaper provides in-depth coverage of Coronado, CA. Our online publication has been Coronado's trusted news source for over 20 years. Our staff is local and committed to quality coverage of our Coronado community. Learn more about our publication. Send Us News Tips & Story Ideas: [email protected] Content may not be re-published online or offline without permission Maybe you're already thinking about new places to visit later this summer and - if so - you can put a trip to Sheboygan on your list Harry's Pizza Market is slated to open this summer as the very first certified Roman al Taglio pizza restaurant in the state As a passionate champion of the local dining scene Lori has reimagined the restaurant critic's role into that of a trusted dining concierge guiding food lovers to delightful culinary discoveries and memorable experiences Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop fed by insatiable curiosity and fueled by the people whose stories entwine with every dish Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food" Her work has garnered journalism awards from entities including the Milwaukee Press Club Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association writing or planning for TV and radio spots you’ll find Lori seeking out adventures with her husband Paul snuggling with her cats and looking for ways to make a difference PHOENIX — A recall has been issued for some cheeses made by Old Europe Cheese The CDC says the brie and camembert cheese is being recalled due to possible listeria contamination The agency so far is reporting six people falling ill because of the contaminated product The cheeses are sold under multiple brand names The products affected include those with best-by dates from September 28 to December 14 They were sold at multiple stores nationwide The CDC urges those who have the product to not eat it and throw it away They also suggest cleaning your refrigerator and surfaces that may have had contact with the recalled cheese as Listeria can easily spread to other foods and surfaces and convulsions on top of a fever and muscle aches Listeria can also cause pregnancy loss or premature birth in those that are expecting It can also cause serious illness or death in newborns Investigators are working to figure out if more products may have been contaminated Report a typo where you can’t walk more than a few blocks without stumbling across a small shop offering rectangular trays of pizza al taglio some topped simply with tomato sauce (pizza rossa) or olive oil and sea salt (pizza bianca) Use your hands to convey how big of a portion you want and the pizzaiolo cuts the dough with scissors (al taglio means is aiming for 100 stores in the US throughout the next few years there’s an entire school in Miami dedicated to teaching chefs the right way to make al taglio called the Roman Pizza Academy and spitting out alumni who are opening pizzerias in Arizona What sets al taglio apart from its pizza siblings is the dough meaning that you stick it in the fridge to rise This combination results in some pretty fun science we’ll no doubt oversimplify here: The chilled temps slow down the yeast’s job without halting the work of the enzymes that break down the gluten during fermentation so more gluten proteins are broken down -- yielding a less dense more airy dough -- by the time your dough blob achieves the desired rise which is a really long time in pizza years The high moisture in the dough helps amplify what pros call a honeycomb referring to the web of air bubbles formed That puffed honeycomb layer in a rectangle of al taglio is anchored by a thin thanks to a dual-temperature oven that can direct different heat levels to the top and bottom of the pie There’s no way this can taste better than it looks,” says Roman Pizza Academy co-founder Alex Manzo Courtesy of BonciWhen you survey the glittering landscape of pizza-behind-glass at an al taglio shop all of that baking -- roughly 15 minutes a pan -- has already happened You can either warm your chosen pizza at home or have the pizzaiolo pop it into the shop’s front oven so you can more quickly stuff the carbs into your gullet If you’re taking friends out for al taglio and trying to drop some knowledge, two names you should know are Angelo Iezzi and Gabriele Bonci. The latter runs a place your Rome-visiting buds have likely bragged about going to, Pizzarium, where he makes not-quite-traditional al taglio, using more dough per pan to get a sky-high rise with crazy honeycomb action. Anthony Bourdain loved the guy Bonci partnered with former Buca di Beppo CEO Rick Tasman to open his first pizzeria in the US -- the aforementioned Bonci in Chicago -- and people went crazy for slices topped with everything from scrambled eggs to meatballs bathed in cheese who runs a pizzeria called Angelo e Simonetta in Rome is credited with inventing the high-hydration slow-fermentation process in the ’80s -- considered controversial then “Angelo changed this [style of] pizza,” says Fabio Casella of New York’s San Matteo Pizzeria not weight (“people in New York are used to pizza that way,” Casella says) Casella says the shop is already scouting its second location Courtesy of BonciBut when it comes to pizza al taglio in the US Massimiliano Saieva sits as a quiet pioneer; he’s been making the pizza for six years at his own spot called Pizzarium (not affiliated with Bonci’s spot in Rome) Saieva joined forces with Manzo to open their growing pizza academy which offers classes for industry and laypeople alike complains that as tourism has grown in Rome so has the number of pizzerias trying to take advantage of tourists by offering bad pizza al taglio “You have a lot of people coming in trying to make a buck their pizza looks great and the average tourist doesn’t know better What I see in the United States [right now] is quite the opposite People are focusing on quality.” In other words these beginning stages of pizza al taglio are and you may be seeing cut-rate pizza al taglio at the mall “It presents itself well to what we want as Americans -- you stand in line high-traffic.” Just remember: The day Starbucks adds a plastic-wrapped al taglio square to its coolers is the day this pizza has jumped the shark Thrillist VideoSign up here for our daily Thrillist email and subscribe here for our YouTube channel to get your fix of the best in food/drink/fun In Bonci’s deli-like space (seating is limited to a few stools), customers can choose from among eight to 12 varieties of pizza available daily. On opening day, those varieties include classic margherita along with hummus and mortadella Staff will cut the pizza into rectangular slices with scissors and charge customers by weight with slices costing $8.99 to $18.99 per pound Here’s hoping one of Rome’s best pizza makers can make it happen The freshest news from the food world every day CINCINNATI -- Brothers Jared and Nick Wayne know their way around a pizza.  As the longtime owners of A Tavola (with locations in Over-the-Rhine and Madeira), the duo opened a snug little takeout parlor, Taglio the Waynes have been hard at work on both an expansion and a menu upgrade for Taglio including the hyper-regional cult classic -- Detroit-style pizza.  and we're adding a 30-seat bar and at least 40 more seats bringing our total to about 96," said Nick Wayne "We'll have plenty of craft cocktails and 12 additional taps some of which will be collaborations with local breweries for house beers we've talked to Streetside and we're also meeting with 50 West We'd like to keep it in the neighborhood."  They currently serve wine and beer by the bottle at Taglio.  I'm sitting in the restaurant on a quiet afternoon with the Waynes as well as their Taglio collaborator (and director of operations for the A Tavola restaurants) Chef Dan Messer prepared a few of Taglio's new pizzas for me to taste as construction workers hammered away on the other side of the wall.  Taglio 2.0 also will be the first Cincinnati pizza parlor to serve Detroit-style pizza and supposedly they started using these motor-part pans to make pizza in," Jared Wayne said. "It creates a really caramelized crust we bought some pans and started playing around with it and then we traveled to Detroit to try some of the pizza." 9-by-14-inch rectangular pans with angled edges The steel gets extremely hot during the gas-fired deck-oven cooking process forming those crave-worthy crunchy corners associated with rival Italian comfort-food classics like baked ziti and lasagna.  When the brothers Wayne traveled to Detroit for research, they made sure to hit the big three -- Buddy's Rendezvous, Loui's and Cloverleaf -- in an effort to understand the Detroit pizza tradition. According to Nick Wayne, not to mention Detroit pizza lore (via an in-depth article from Eater Detroit) Buddy's Rendezvous is "ground zero."   "What's so cool is that it can all be traced back to one guy," said Nick Wayne owner of the 1930s speakeasy Buddy's Rendezvous decided to expand the joint's hospitality ethos by adding food -- specifically his mother-in-law's Sicilian-style pizza -- in '46 and Guerra sold the business in '53.  Guerra quickly purchased a farmhouse bar called Cloverleaf Although he chose to retain the name in the hopes of maintaining his Irish clientele he also started serving his signature Sicilian slices to great acclaim.  a disgruntled Buddy's employee who had spent years honing his craft decided to go out on his own French-born Louis Tourtois opened Loui's in '77 in Hazel Park all three parlors trace their success directly to Guerra's mother-in-law's soft and airy Sicilian crust and the stripped-down toppings (at least by modern standards) that accompany it.  It's so unique that you don't need to mess with it," explained Jared Wayne It's the real Italian expression -- the dough and we are replicating it as close as we can Although both brothers claim that Detroit-style crust is best enjoyed with the basic pepperoni diners will be remiss if they don't sample it with the Spicy Italian or the Spinach and Ricotta options All Taglio pizzas soon will have the option of Detroit-style crust Detroit-style pizza and the expanded bar seating will be available at Taglio in early April The team plans to post updates on their Instagram account for an exact date Essential digital access to quality FT journalism on any device Complete digital access to quality FT journalism with expert analysis from industry leaders Complete digital access to quality analysis and expert insights complemented with our award-winning Weekend Print edition Terms & Conditions apply Discover all the plans currently available in your country See why over a million readers pay to read the Financial Times The second location of Taglio Pizza is opening on June 17.  It is in the former Lachey's Bar space at 56 E Taglio is the sister pizza concept to  A Tavola Trattoria serving a different style of thick-crusted pizza.  More: You have to try this real-deal gelato in Madeira  A Tavola serves thin-crusted wood-fired Neapolitan pizza and other Italian classics in two locations They'll do their own delivery rather than using a delivery service in the area surrounding Downtown An app developed for the original store makes ordering from a phone very easy.  Taglio owner Vito Recchia (right) poses with mentor and Roman Pizza Academy master instructor Massimiliano Saieva who trained the Taglio staff for four days A typical lineup of Taglio’s pizza showcases a dozen choices at a time Basic Roman pizza shows off its honeycomb of bubbles Taglio uses the same basic Roman dough for crostini It’s the last thing you’d expect to find tucked between two Peachland Promenade fast-food franchises After taking her first-ever bite of authentic Roman pizza Javascript is required for you to be able to read premium content Get any of our free email newsletters — news headlines Your browser is out of date and potentially vulnerable to security risks.We recommend switching to one of the following browsers: Account processing issue - the email address may already exist Invalid password or account does not exist Submitting this form below will send a message to your email with a link to change your password An email message containing instructions on how to reset your password has been sent to the email address listed on your account