From Rome to New York: Round Trip

How Francesco Panella, along with his brothers Simone and Lorenzo, exported Roman cuisine from the Italian capital’s historic Antica Pesa restaurant to the Big Apple

Professional Chefs Share Their Top Tips For Making Pasta From Scratch

For first-time pasta makers, Emanuele Baldassini, the executive chef of Antica Pesa in Williamsburg, Brooklyn, recommends choosing shapes like fettuccine or pappardelle “because they are simple to create and do not require any special tools, just a rolling pin and a knife. See more