Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta

This week, we’re exploring Italy’s best recipes and stories. Leah
Koenig brings us inside the Roman Jewish kitchen for fried
artichokes as crisp as potato chips, a cherry pie that has a
secret and the beef stew that made her break vegetarianism. Plus,
Katie Parla gives us a tour of Italian island cuisine, Matt
Goulding infiltrates the secret society that reigns over
Neapolitan pizza, Viola Buitoni reveals a surprising use for
balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla
Zozzona.


Get the recipe for Rigatoni alla Zozzona here.


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