bestnom1000x50

Prezza

Latest Articles

A toast with the most

A toast with the most


Celebrations and booze have gone together ever since, well, people celebrated the invention of booze, we assume. But "by the glass" can be a string...
By Meghan Kavanaugh  |  July 11, 2011
italian restaurant review in saugus

Review: Victor's Italian Restaurant

The kind of tiny Italian-American joint only the cognoscenti seem to know  
The kind of tiny Italian-American joint only the cognoscenti seem to know  
By MC SLIM JB  |  June 24, 2011
list_marzipan66

Mission to marzipan

Marzipan qua marzipan — popular in Western Europe, Germany, and the Middle East — can be found stateside behind the counters of Italian bakeries. Mike's Pastry in Boston's North End sells 12 different kinds throughout the year and over a hundred pieces
Fucking food trends: How do they work?
By EUGENIA WILLIAMSON  |  March 26, 2011
A swig of fig

A swig of fig


Photo: JOEL VEAK Spend time working at a magazine, and you'll be amazed at some of the bizarre schwag people send to the office (seriously,...
By Luke ONeil  |  October 18, 2010
We know what you did last summer, and we're kind of jealous: Local notables share their fabulous summer getaways

We know what you did last summer, and we're kind of jealous: Local notables share their fabulous summer getaways


Photo: DR. CHARLES INNIS/NEW ENGLAND AQUARIUM Every year around this time, as students return to local colleges for a new fall semester, there's a palpable...
By Scott Kearnan  |  August 23, 2010
Raviolo di Uovo at Prezza

Raviolo di Uovo at Prezza


The stereotypical North End restaurant routine has its charms. Once in a while, I don't mind standing in line on the sidewalk, sitting at a...
By MC Slim JB  |  November 16, 2009


Come to Grappa!

Come to Grappa!


 

Grappa novices are often wary of this sturdy spirit, and with good reason. The grape brandy, distilled from the fruit “offal” (e.g., skins, stems, and seeds) left over after pressing grapes for wine, is one of the many epicurean prides and joys of Italy, but it can hit your palate so powerfully that it feels like you’ve just been on a nose-candy bender with an aging punk rocker. Still, developing a taste for this strong stuff can be enjoyable, especially if you ease into it as a cocktail component before starting to knock it back straight, as a digestivo (the way Italians do after a sumptuous meal). BiNA osteria (581 Washington Street, Boston, 617.956.0888) employs grappa in its Bassano Mule cocktail ($10), a fruity Italian twist on the Dark ’n’ Stormy: spicy ginger beer with Nardini Tagliatella, which is
By Sara Faith Alterman  |  February 20, 2009

The secret life of bartenders

The secret life of bartenders


 Meet the publicists, property managers, musicians, and lobbyists who just might make your next martini.We'd been working with Regan Communications publicist Arika Beaudry for months...
By Heather Bouzan  |  July 10, 2008