Apvlia

09/18/2013

Apvlia at the International Culinary Center. Thank you for joining us.

08/06/2013

06/25/2013

On Wednesday June 26th we will be present to the 1st BrooklynEats....the event is free....hope to see you there.
http://www.brooklyneats.com/

Brooklyn’s first fancy food-style trade show

06/09/2013

Pasta di Grano Arso (burnt-wheat pasta) is my signature product at APVLIA. Decades ago, after the harvest, farmers in Puglia (where I am from) would burn the fields in order to produce ash, a natural fertilizer. The peasants would pick the grains leftover from the fires and make the flour that was used in Pasta di Grano Arso. The burnt grains give this type of pasta a smoky, nutty taste with a hint of coffee. It goes well with any kind of sauce. I recommend serving it Alla Norma.

05/08/2013

My squid ink fettuccine is made using the bronze-extruder machine. I add white wine to the dough to give the pasta the acidity it needs to make it perfect for seafood dishes.