In the News

Ung: Tangy loaves are this baker's bread and butter

By Elisa Ung
Restaurant Reviewer

You may have seen the names on menus: Valley Shepherd cheeses, Garden State Stout and Pat LaFrieda meats. What makes these sources so sought after by the area's best chefs? We wanted to find out. This summer, Corner Table highlights some of the big names in locally produced food and beverages, visiting the places they're made and getting to know the people who make them.

After just one bite of moist, airy, crackle-crusted Il Forno bread - with its distinctive, sneaking tang - I had to know how it came to be. Owner Ramon Eduardo had two surprising answers:

A car accident.
And cabbage.

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Our 10 Best Loaves of Bread in NYC

By Robert Sietsema
The Village Voice

Pane Puglia from Il Forno
- This Bronx-based bakery reproduces the rough-hewn loaves of the Apulia section of Italy ("Puglia" in English), long flattened breads with a deeply brown crust, and a light crumb, perfect for sandwiches of the spicy soppressata of the region.

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