Esquire Magazine is in love with Disco Sauce: The True Story of Penne Alla Vodka.
Read MoreIf you’re looking for the best recipe for Penne Alla Vodka, well, you might be surprised it’s a Korean version. Yup, from the person that has dedicated his life to the dish and made the definitive last word documentary on the history of it, I can say in all honesty this impromptu recipe from Chef Jae Lee of NOWAN in NYC is a mind blower.
Read MoreGambero Rosso, one of the world’s premiere culinary journals, asks the question “why” does Penne Alla Vodka exist and looks to “Disco Sauce: The True Story of Penne Alla Vodka” for the possible answer.
Read MoreWriter Eric Kim discovers Disco Sauce: The True Story of Penne Alla Vodka in the New York Times.
Read MoreBone marrow wrapped rotisserie Prime Rib is honestly the only way I ever want to eat meat ever again.
Read MoreLidia Bastianich, Al Roker and Roberto Serrini win big at the 2023 Taste Awards bringing new flavor to food programming.
Read MoreInterview with Food-Fanatic Filmmaker Roberto Serrini about facing jail time for his latest documentary about Penne Alla Vodka.
Read MoreThe true story of how food-fanatic filmmaker Roberto Serrini risked jail time to make the ultimate bowl of Penne Alla Vodka.
Read MoreHow we revived a 2000 year old recipe for Ancient Roman Absinthe Vermouth.
Read MorePublisher of “In Bocca”, Antonio Raspa, has passed away.
Read MoreMom’s Italian Meatballs in Ragú in 9 easy steps (drinking wine is one of the steps).
Read MoreWe Won. 2021 Taste Awards - Best Documentary - Italy in Bocca. Thank you.
Read MoreThe Taste Awards Gift Bag was a gold medal you could eat.
Read MoreI sit down with Chris Sullivan and talk about his new cookbook addiction.
Read MoreThe world’s best Ragu Bolognese? Yes. Accomplished. Thank you Evan Funke and Selena Gomez for this exquisite bone marrow sauce that knocked our socks off.
Read MoreFilm Shortage’s pick of the day is Italy In Bocca and we couldn’t be happier. Read the review and see the film, it will make you hungry and happy;)
Read MoreWhen I learned how easy it was to make fresh, homemade tortellini I had to make a quick video about it. For this recipe I am filling my Italian dumplings with a sausage ragu made from cinghiale, or boar meat. You can use anything you like to fill yours, so dont be afraid.
Read MoreHow did we get our little food show nominated for two Taste Awards? Well…
Read MoreItaly In Bocca has been nominated and is a finalist for TWO Taste Awards for “Best Short Documentary” and “Best At Home Series”.
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