Look at that lasagna to the left. Don’t you just want to go face down in that pan? The picture was taken by David Brawley, a well-know Dallas baker and pastry instructor at Le Cordon Bleu Institute of Culinary Arts. (I can still taste the bread he made at Salve. R.I.P.) Anywhoo, Mr. Brawley, who also created the dough for pizza at Fireside Pies, trained at Antica Pizzeria in SoCal and the Associazone Verace Pizza Napoletana certified him as a maker of true Neapolitan pizza. Antica Pizzeria was the first restaurant in the US to bear the seal of approval of Verace Pizza Napoletana Association. Campania Pizza in Southlake and Cavalli Pizza in Irving are the only local spots with this distinction. Anywhoo, David Brawley sends us some food porn. And we love food porn. Perfect way to start any day.
