Photo by Michael Fornataro
LEFT: Fennel sausage, basil, cherry tomato ragout, and provolone are a wonderfully palatable foursome on the Basilicata pizza. Throw in a handful of lemon arugula for good measure, and you’ve got yourself a little slice of heaven. RIGHT: One of Vallozzi’s most popular dishes, the Sicilian, presented here by Chef de Cuisine Steve Lanzilotti, combines fresh tomatoes; provolone and Romano cheeses; Italian herbs; and spices, proving that when done right, this classic pie never goes out of style.
