Foodtopia Moments

Today’s lunch was rigatoni Bolognese and pizzaiola. It was a different type of pizzaiola than I am used to at home, nut just because of the beef instead of veal aspect, but in overall flavor. Evidently pizzaiola here refers to the way it is cooked (low and slow merging flavors together) not to a specific dish involving tomatoes, garlic and onions. Zia used tomatoes, onions and capers. The capers always give food a unique saltiness without over-salting.