Andrea’s Zuppa di Pesce
At Maria’s Italian Restaurant in Burlington, NC, co-owner Tony Pellerito satisfies his regulars with traditional Sicilian favorites. When Tony smells the aroma of fresh seafood simmering in his father Andrea’s versio...
Andrea’s Zuppa di Pesce
Calamari Ripieni
At Café Maria, restaurateur Giacomo Latragna satisfies his Frenchtown, NJ, regulars with traditional specialties from his native Sicily. (He comes from Carini, near Palermo.) Here, Giacomo shares his family’s favor...
Vitello alla Ragosta
Born in Sicily, restaurateur Joe Ventrice learned to cook from his grandmother. At his cozy Bluffton, SC, ristorante Dolce Vita, Joe satisfies regulars with hand- made pastas and other hearty, home-style cooking. Here...
St. Louis Pizza Sauce
St. Louis cracker crust dough is made with small amounts of yeast and must be rolled out to make a round pie. This sweet sauce is placed on the dough and covered with Provel cheese, a popular staple in St. Louis cuisine....
South Chicago Thin Pizza Sauce
South Chicago thin pizza is made without edges. The sauce is often mixed with crumbled sausage (optional), placed on the dough skin with other toppings, and topped with cheese. Makes 39 cups of sauce....
Siciliana Pizza Sauce
Traditional Siciliana pizza is made in sheet pans and has a thick bready crust. The dough is fitted to the sheet pan, and then tomato sauce is added on top. Parmesan and Romano are sprinkled over the sauce, covered with ...
New York Pizza Sauce
Thin, round New York pies are dressed with fresh-tasting sauce, premium quality mozzarella cheese, and a sprinkle of dried oregano before baking. Makes 40 cups of sauce....
“Napoletana” Pizza Sauce
In Naples, thin, round pizzas are made with fine soft wheat flour and baked in a wood-fired oven. After baking, Neapolitan pizzas are topped with fresh basil and a drizzle of fresh olive oil. Makes 12 1⁄2 cups of sa...
