Le Fooding’s “Any Way You Slice It”

Any Way You Slice It, it was a New York Neapolitan pizza-lovers’ ultimate dream, a Le Fooding preview at Co. that featured some of the City’s hottest pizza-makers.

Representing Manhattan: Pulino’s Nate Appleman; Jim Lahey of Co. (the evening’s host); and Heather Carlucci of Print. Representing Brooklyn: Mathieu Palombino of Motorino, and Mark Iacono of Lucali. Five pizzas were paired with Rhône Valley Wines introduced by Blue Hill at Stone Barns’ sommelier, Thomas Carter.

  • A peppery bianca tradizionale prepared by Nate Appleman that he described in the kitchen as ‘scrumptious.’ Mozzarella, Pecorino, black pepper, and pork strutto.
  • From Jim Lahey, a corn pie with understated sweetness: corn purée, mozzarella, Parmesan, cherry tomatoes, fresh basil, and chili powder.
  • Motorino’s Mathieu Palombino prepared his signature Brussels sprout pizza, whose inspiration was coming up with “a pizza that ladies would like.” (His response to Carter’s question, ‘What does it mean about me that I love this pie?’ was classic: “There is a little bit of lady in every real man.”)
  • There was a plain pie from Mark Iacono, a traditional Margherita with a broad crust.
  • From Heather Carlucci, a Sweet Pizza: chocolate, Salvatore Brooklyn ricotta, and raw honey.
From left: Heather Carlucci, Mathieu Palombino, Nate Appleman, Mark Iacono, and Jim Lahey.
From left: Heather Carlucci, Mathieu Palombino, Nate Appleman, Mark Iacono, and Jim Lahey.

As good as the wine and pies were, and as great as it was to taste them one after an another in the dining room, the real action was on the other side of the pass in the kitchen where these great pizza-makers practiced and discussed their craft.

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This post was originally published September 8th, 2010, on the now-defunct, James-Beard Award-nominated blog AlwaysHungryNY.com.

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