Joe Cicala Makes Maccheroni alla Mugnaia

PHILADELPHIA –  Every new year we go back through our archive. This year, we decided to have fun putting together a .gif in the process with some outtakes. While on assignment for Food & Wine a few years back, Chef Joe Cicala of Le Virtù in Philadelphia, demonstrated his process of hand-pulling a single-strand of pasta for us. The dish, Maccheroni alla Mugnaia, originates from the Abruzzo region of Italy. It is served on a wooden cutting board with garlic, olive oil, and grated pecorino, along with dried chiles which you can snip to season to your own taste. Below are our portfolio images that resulted from the shoot.

Maccheroni alla Mugnaia; Le Virtu, Philadelphia

Black Seed Bagels

NEW YORK, NY – The freshest bagel joint in the city  — Black Seed Bagels — is located in Nolita. The bagel making enterprise opened shop in April with people lining up down the block to gain entry. When we visited in May to shoot the location for Epicurious (see Reinventing the Wheel: The Black Seed Bagels Story), there was a handwritten sign on the door rationing the remaining supply for the day (no more than three bagels per person). Chef Dianna Daoheung rolled with having photographers over her shoulder for preparation, so Epicurious could provide a neat guide and recipe to making your own Black Seed-style bagel at home.

Philadelphia Food

PHILADELPHIA, PAFood & Wine sent us to Philadelphia to get an inside look at the food scene there. Above, from left to right/top to bottom: chef Joe Cicala of Le Virtu in front of his herb garden; meatballs with fontina polenta at Little Nonna’s; surf clam dish at Fork; and a chalkboard detail from Serpico. We covered a lot of ground for this shoot, and our food portfolio is updated with many more.