L’Archibugio Ristorante is located in the middle of a medieval village at the top of a hill in Barbarino Val D’elsa. The following is what you need to know about this pizza joint: It’s small, it’s cramped, the service is slow, it’s named for a muzzle-loading rifle, and it has the absolute best pizza on the planet. Period.
Trust me. I have eaten a lot of pizza in 50 years. This is the best I have ever eaten.
L’Archibugio, according to my friend, David Trigiani, “It’s the best pizza I have ever eaten in Italy.” This, coming from a dual-citizen lover of all things Italian, a man who travels to the boot several times a year, a man who knows food, a man who has been to Naples and eaten in the birthplace of the pie.
The crust is the thinnest pizza crust I have tasted. The toppings are minimal. It is the exact opposite of what we Americans accept as pizza, and it is wonderful.
All pizzas in this book hope to live up to L’Archibugio Ristorante
Ingredients
1 each Portion of pizza dough (see recipe)
2 Tbl Marinara (see recipe)
2 slices Fresh buffalo mozzarella, sliced ¼ inch thick
2 Tbl Pecorino Romano cheese, grated
2 Tbl Parmigianino Reggiano, grated
Kosher salt and fresh ground black pepper as needed
Flour as needed
Cornmeal as needed
Instructions
Preheat a pizza stone at 450 in the oven.
On a floured surface, roll out pizza dough very thin and stretch into a rectangle about 6 inches by 8 inches. Transfer to a pizza peel.
Spread the marinara across the dough. Tear the slices of mozzarella into roughly 1 inch sized pieces and sprinkle over pizza dough along with the grated Romano cheese.
Sprinkle the preheated pizza stone with cornmeal, slide the pizza off of the peel and bake for 8-10 minutes until the edges of the dough begin to brown and the cheese begins to bubble.
Finish with grated Parmigianino Reggiano.
Season with kosher salt and fresh ground black pepper as needed
I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.
I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).
Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.
