Word: flours
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Dates: during 2000-2009
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...newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...
...near Grand Central Station, the brand-new Golosi (Italian for "gluttons"), which opened in April, serves pizza along with its most beloved Italian cousin, gelato, in 28 house-made flavors - including the creamy, addictive nutella. The pizza "pies" are shaped like small surfboards, with crusts mixed from imported Neapolitan flour and sinful strutto, a rendered pork fat. Once sauced and baked, they're sold by the inch - 99 cents to $1.50 per inch, three-inch minimum. Early hits include the mozzarella-only Biancaneve...
...there are no distracting desserts - just old-fashioned pizza and wine. Owner Roberto Caporuscio is not merely a chef - he's the president of the American chapter of the Associazone Pizzaiouli Napoletana, which trains and certifies master pizza-makers. Unsurprisingly, Keste's pizzas are all-Italian - tomatoes, cheeses and flour from the homeland, slid for a minute each into a 1,000-degree volcanic stone oven. There are 18 Keste pies in all - including the Keste, a proscuitto-loaded extravaganza doused with extra virgin olive...
...made everything ourselves. It wasn’t just Granny—my mother did too. Snack day in elementary school warranted a night of baking. My classmates brought bagged popcorn or Saltines, but my mother started the night before. She baked bread, mixed flour, yeast, milk, and eggs in her large silver bowl. My snack day became so anticipated in Mrs. Reynolds’s class that kids would talk about it days in advance. My mother never knew, nor I suspect minded, that other kids brought store-bought popcorn...
...went a step further, eating only shmurah, or "guarded" matzo made from grains that had been watched by a Jewish official from the moment of harvest to ensure that they never came into contact with a liquid that would lead to accidental leavening. According to rabbinic law, once the flour is combined with water, matzo dough must be kneaded, rolled and baked within 18 minutes - otherwise it will begin to rise. Judaism takes its bread rules very seriously; in 2001, Israel's Interior Ministry even conducted raids on local restaurants to make sure they weren't serving leavened bread during...