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But the people of Napoli also have a deep love for fried foods, including a number from throughout the broader ‘pizza family,’ including deep-fried calzones and the montanara pizza. Popular options include fresh tomatoes with basil, a meat sauce ragù, a simple marinara sauce or even plain pureed San Marzano tomatoes, and uniquely, crushed pistachios and burrata or a similar cheese over a slice of mortadella (we substitute black forest ham). Meanwhile, in a separate medium bowl, add the potato starch, tapioca starch, millet flour, quinoa flour, brown rice flour, psyllium husk, xanthan gum, and salt. Fry for 45 seconds to 1 minute on the first side, carefully flip the dough without splashing the oil, and cook on the second side for 45 seconds to 1 minute, until golden brown.

Ever since cake pops became a trendy “thing” in the early 2010s, they’ve become a staple of hip, single-serving desserts. Take your favorite cake flavor, mix it with some icing, form into balls, give a chocolate or candy coating, and serve on lollipop sticks

Our middle child, Charlotte—who turns nine later this year—stood at the kitchen counter, ladling pureed San Marzano tomatoes onto a freshly-pressed round of gluten-free Neapolitan pizza dough. Glancing across the kitchen, it looked to me like she was going a bit heavy on the tomatoes, especially for the lightly-sauced Neapolitan style

I arrived in Vienna, Austria, in early November 2018 on business and would be in town for most of a week. It was a long-enough trip to really get the lay of the land, and to seek out some hidden gems in the dining department