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Pasquale Cozzolino

  1. The Dish
    Why Ribalta’s Spaghettoni al Pomodoro Is Better Than Anyone Else’sIt’s 98 percent shopping, 2 percent technique.
    By Robin Raisfeld and Rob Patronite
  2. In Season
    In Season: Pasquale Cozzolino’s Gold Bar Zucchini a ScapeceThis fried-zucchini recipe from the Ribalta chef tastes even better the next day.
    By Robin Raisfeld and Rob Patronite
  3. Pizza
    Ribalta Introduces a New Neapolitan-Pizza TraditionWith hot dogs, French fries, and mozzarella.
    By Robin Raisfeld and Rob Patronite