An amazing interview with the epic Rodo, the artist behind Italy in Bocca’s amazing illustrations. We talk about where the concept came from, the inspiration behind the artwork, and what these amazing cookbooks mean for Italian culture and cuisine. Truly and honor, and still cant believe I got to talk to this genius.
Read MoreThe Ooni Pizza Oven might be the best out there, and in this honest review I can easily tell you how much I adore this powerful pizza making machine, that can pump out real Neapolitan pizza in only 60 seconds. What’s more is you can do roasts, veg, all sorts of things in the Ooni, it is so easy, simple and fast you’ll love it too.
Read MoreHow to make ancient Roman Vermouth from a 2000 year old recipe by Apicius in De Re Coquinaria (without going blind). Sourcing the botanicals (like Wormwood) from specialty shops in NYC and putting it all together in our kitchen to help raise money for the Food Bank of NYC. Cheers!
Read MoreCelebrity YouTube Chef Binging with Babish (Andrew Rea) says “Keep Cooking!” to Italy in Bocca!
Read MoreHow to make an easy Italian eggplant parmigiano Sicilian Island style that will blow you away. Great for hot summer nights, picnics, its vegetarian and fantastic.
Read MoreHow to find and buy rare Italy In Bocca cardboard cookbooks. Finding Il Vespro first editions, perfect quality sets, how much they cost, tips and tricks on completing your collection.
Read MoreHow many Italy In Bocca Italian Cardboard Cookbooks are there? 20. Or maybe 23. It’s a great question, and here’s what we know.
Read MoreItaly in Bocca accepted in teh Finisterra Arrabida Film Art and Tourism Festival!
Read MoreBeautiful article in La Cucina Italiana by journalist/novelist Andrew Cotto about Italy in Bocca rare Italian cardboard cookbook project by Peter Boggia and Roberto Serrini.
Read MoreHere is a little candid interview of how it was to cook out of 40 year old funky, rare Italian cookbook series In Bocca. Yes, we were a little drunk.
Read MoreHow to put holograms on your chocolate candy that you can eat. Cooking Science.
Read MoreGabriele Corcos of Extra Virgin on the Cooking Channel makes his Pappa al Pomodoro Tuscan Summer Soup.
Read MoreItaly in Bocca live event with Atlas Obscura and the NY Food Bank. All our proceeds go to help fight hunger. Each ticket buys over 30 fresh meals for those in needs. Come join and win a rare book! Saturday June 27th 8pm EST.
Read MoreMy Pop’s family recipe for Roman Fried Artichokes. To Die For!
Read MoreIn Bocca (LIVE) Interview Series with Celebrity Chefs and Culinary Specialists on Facebook Live. Guy Arnone, Aliya Leekong, Danny Ye, Gabriele Corcos, Pasquale Cozzolino, Will Horowitz, Amy Yi , Giuliano Hazan, Jeremy Spector and more.
Read MoreToday we’re talking with award-winning author of three fantastic novels, Andrew Cotto, who is a regular contributor to the NYT, Rolling Stones magazine, Conde Nast and many more. He’s lived my dream of just packing up and moving to a small Italian town to write the great wanderlust novel, so I was super jazzed to interview him about Italy In Bocca.
Read MoreI met jeremy through his burger that literally changed my life (see below). He’s the amazing chef behind the Brindle Room and Mr. Paradise, classically trained but with full street cred, and one of the most talented guys on the scene so I was super jazzed to interview him about Italy In Bocca.
Read MoreGiuliano Hazan is epicurean royalty, he’s an award wining author, an amazing chef, and offers some of the top cooking classes in the US and throughout Italy. His blood runs with culture and food so I was super jazzed to interview him about Italy In Bocca.
Read MoreItaly In Bocca is a new series where two best friends use rare Cookbooks to travel without leaving NYC.
Read MoreWhen it comes to cuisine, Amy Yi knows her stuff. Having rocked at Jean-Georges and Upland she is now the saucy Culinary director of Soho’s new food darling West Borne, which not only serves up amazing tastes, but also dishes up a long list of philanthropic partnerships making it not just taste good but feel good food too.
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