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

Bluejacket brewery

WASHINGTON D.C. – If you haven’t heard, sour beer is trending. So, thanks to Food & Wine, we got to belly up to the bar at Bluejacket, a microbrewery making some of the best sours in the U.S. As the name implies, sour beer can be quite tart and funky, but at Bluejacket, there is something for everyone. We liked a sour brown ale – The Moby Grape. Our tour took us from grain to glass, and it takes a complicated brewing process to achieve the unique flavors (see Why Sour Beer is the Most Exciting Brewing Trend Right Now). A few more images from this shoot are featured in our Food and Portraits galleries.

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.