di Laura Rysman 

It began with truffles. White ones, from Alba, shaved over a butter-daubed wedge of dough, then ditto with a heady black variety from Irpinia. Seated in the courtyard of the famed Naples pizzeria Concettina ai Tre Santi, I watched my waiter with wide eyes as my evening pizza marathon commenced with …



Francesco Martucci

Author Francesco Martucci

More posts by Francesco Martucci

Leave a Reply