'Mathieu Palombino' on Serious Eats

Ed's Cosmic Pizza Blab: Sauce

What about sauce, the oft-forgotten or rarely mentioned pizza element? Sauce is most often mentioned as an unabashed negative. Canned pizza sauce is of course a no-no. But what is the yes-yes of pizza sauces? What makes good pizza sauce good? Is there only one truly righteous pizza sauce? What do the pizza gods say about sauce? More

Top This: How to Make Brussels Sprout and Pancetta Pizza (à la Motorino)

One of my favorite pizzas as of the last few months has been the brussels sprout and pancetta pizza at Motorino in New York City. So, for the sophomore installment of Top This, I asked Motorino owner and chief pizzaman Mathieu Palombino if he show us how to make one. Given that it's a white pie (no sauce), it's a quicker-than-usual affair for doing up at home. More

Trending: Hot Soppressata Is the New Pepperoni

[Photograph: Adam Kuban] Who's Using It Fornino, Williamsburg, Brooklyn Ken's Artisan Pizza, Portland, Oregon Roberta's, Bushwick, Brooklyn Lolita, Cleveland Motorino, Brooklyn/Manhattan Il Cane Rosso, Dallas La Piazza al Forno, Glendale, Arizona Emilia's Pizzeria,* Berkeley, California I'm calling it: Hot soppressata is fast becoming the it topping among serious pizzamakers. Why do I say this? Peep the places at right that feature it as an option. (In an earlier draft of this post, I had Philadelphia's Pizzeria Stella on the list, but the options seems to have dropped off its pre-opening working-draft menu.) It took backyard-pizzamaker-turned-soon-to-be-pro Pauile Gee to call... More

Motorino's Mathieu Palombino on 'Gothamist'

From an interview with Motorino's Mathieu Palombino on Gothamist: Are you worried about becoming too popular? On Thursday night there was a pretty long wait for Motorino hopefuls. The way we did Motorino in the city is that we have a much smaller appetizer section, a much smaller pizza section. Because I was very well aware that we had too little seats, and Manhattan is a big city. And there were a lot of people interested. We can turn tables quite fast without cutting into the simple experience that Motorino is supposed to deliver. Meaning you can have your appetizer,... More

'Zagat Buzz' Interviews Motorino's Mathieu Palombino

Zagat Buzz Zagat Buzz has a nice interview with Mathieu Palombino of Motorino: "I always thought I would be in a fine restaurant," he sighs. "It was my profession; what I knew. But gastronomy in New York was going toward something that didn’t excite me any more – molecular cuisine and things that were too trendy. I saw a couple of guys doing simple spots like a barbecue place in Williamsburg, or Mario Batali’s Otto – things without pretension. So I threw my knife over. I am still always seeking perfection, whether it is a game bird or pizza.... More

Una Pizzarino: Anthony Mangieri and Motorino's Mathieu Palombino to Form Pizza Supergroup for Pieman's Craft Events

Kuban)" alt="The UPN Process: Bringing the Pie Out (by Adam "Slice"<br />Kuban)" width="500" height="335"> The Pieman's Craft event is almost surely your last chance to get an Anthony Mangieri–produced pie from this oven. When I talked to Anthony Mangieri a few months ago about once again hosting the Serious Eats–Slice Pieman's Craft events during the New York City Wine & Food Festival on October 10 and 11, his only hesitation was that he might be selling Una Pizza Napoletana to Motorino's Mathieu Palombino and his partners. He swore me to secrecy, and I honored his request. Well, as we... More

Breaking: Anthony Mangieri May Be Selling Una Pizza Napoletana to Motorino Owner

Prompted by an item on Eater, we're going to let go with some news we've been sitting on for a couple months—it appears that Anthony Mangieri may be selling Una Pizza Napoletana and that Mathieu Palombino of Motorino may take over the space. An unnamed and well-placed source told us in late April that renown pizza-maker Mangieri had been thinking about selling his space and oven to an existing pizzeria. Mangieri told the source he was thinking about leaving Manhattan's East Village and opening a new pizzeria either in New Jersey or San Francisco. So when I saw this... More

Interview with Motorino Pizza Chef Mathieu Palombino on Feedbag Blog

Keith Wagstaff of the Feedbag blog has an interview with Mathieu Palombino, the Belgian-born chef-owner of Motorino in Williamsburg. We wrote about the pizza at Motorino on Tuesday, and the Feedbag's piece is a nice complement to the tasting intel. Snip: What does it take to make good pizza? Pizza is always good, even when it’s bad. Its never something you will spit out of your mouth, even if it’s not done properly. What makes a pizza good is the quality of the ingredients. It’s a very simple thing. It’s just a piece of dough with just a few... More

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