Filtering by Tag: Neapolitan pizza,CSA

Massimo Tullio Opens Neapolitan Inspired Massi Co. in Westport

Features Interview Ingredients Restaurant Neapolitan pizza Neapolitan Italian Interview Homepage Westport Opening

Andrew Dominick September 21, 2025

The space at 90 Post Road E in Westport has played host to three different restaurant concepts over the past eight years; Jesup Hall (farm-to-table American), then Don Memo (Mexican), and now, Massi Co., a Napolitano style restaurant. At the helm is a familiar face, co-owner of those previous two restaurants, and The Whelk, Massimo Tullio. The switch to Italian came about earlier in the year when Tullio, and his then partner, Bill Taibe, announced they would be going their separate ways with Taibe taking over both Kawa Ni locations in Westport and in Denver, while Tullio would continue operating The Whelk and Don Memo.

It’s A Woman’s World: Pizzaiolo Alexandra Castro of Everything Dough

Interview It's A Woman's World Pizza Cooking Classes Pop-Up Neapolitan pizza Interview

Andrew Dominick April 22, 2025

You’re visiting your favorite Neapolitan pizzeria. Almost always, the person “manning” the wood-fired oven is, well, a man. Shattering that mold is Alexandra Castro, whose love story with pizza began when she was a kid in her home country of Colombia. Making pizza in her youth, must have sparked something, because Castro went to culinary school, worked her way through the industry, and ultimately landed her locally at The Inn at Pound Ridge by Jean-Georges, and after that, as head chef at Pizzeria Magpie in Montreal, known for its Neapolitan pizza.

CSA's in Connecticut Are Open for the 2025 Season: Get Your Farm Share NOW!

Features Ingredients CSA Farm Share Farms Shopping Guide Local Farm Homepage

Amy S. White March 11, 2025

In a world of commercial food production and global supply chains, many people are looking for a more sustainable, local, and community-driven alternative to sourcing their food. Community-Supported Agriculture (CSA) programs connect local farmers with their neighboring consumers in a mutually beneficial relationship that fosters a stronger connection between people and their food.

In a traditional CSA program, members become shareholders of the farm. They purchase a subscription or "share" in late winter or early spring, providing farmers with upfront financial support. In return, during harvest season, members receive regular distributions of fresh, seasonal produce, or other farm products like eggs, dairy, or meat, depending on the farm’s offerings. Some farms offer a more flexible CSA program that runs like an on-site credit, where members can choose their own products at the farm stand.

Either system assists small-scale agricultural businesses financially by ensuring them a stable income and reducing their risk. In partnering with the farm, members gain access to the freshest produce and other farm products possible, get to know their local growers, and are able connect in a mindful way to where and how their food is grown. CSAs encourage sustainable agricultural practices, foster a sense of community, and help the local economy.

Continue reading to connect with some of the farms offering CSAs across the state. Don’t hesitate to sign up, as they tend to fill up and sell out quickly.

SoNo Wood Fired Opens in South Norwalk: Neapolitan Pizza + Italian Soul Food

Features Interview Restaurant Norwalk South Norwalk Pizza Neapolitan pizza Homepage Italian Opening

Andrew Dominick March 12, 2023

Thin crust. Roman style. Pan pizza. Bar pies. Artisan. Grilled. Foldable New York slices.

Norwalk has all of that. And you can insert your own quip about there being “too much Italian” if you want.

What Norwalk has been missing in its dining history is a true wood-fired Neapolitan pizzeria.

Check that. “Had been missing.”

Newly opened on N Main Street is SoNo Wood Fired, where owner and pizzaiolo Besnar Kaba ferments, forms, stretches, and tops each pie, then slides each one using a long peel into his 800° Forza Forni Pavesi.

Kaba is meticulous about it, though. He will only cook three or so doughs at a time, turning them feverishly for 90 seconds to two minutes, to achieve that perfect leopard spotted char that’s indicative of a proper Neapolitan pie.

Tips to Maximize Your CSA From Mike's Organic Delivery

Features Ingredients CSA Local Farm Ingredients How To Shop Local

Mike Geller June 11, 2020

Having connected farmers to consumers for 10 years in Fairfield & Westchester Counties, Mike's Organic owner Mike Geller knows a thing or two about CSAs. And if there was ever a time to give a CSA a chance, it's now! First and foremost, our farmers need us. As many farms rely significantly on business from restaurants and other sources, a great way to support our farms right now is through signing up for a CSA.

This crisis has highlighted the importance of small, local farms. If planes stop flying or processing plants close, it is they that will feed us...let us never forget that. Second, it is a way to guarantee that fresh, healthy, local food will be on your table for a period of several months. There is so much uncertainty in the world and this is one way to regain some control over your food. Also, so many of us are home cooking and a CSA allows you to be creative and introduce new things to your family!

If you take care of your produce, it will take care of you. It's so fresh when you get it, and if you just give it a little love it will give a whole lot back.

Guide To CSA's in CT: Support Your Local Farmer, Sign Up Now!

Features CT Farms Farm Fresh Farm to Table CSA Ingredients Best of CT

Stephanie Webster April 25, 2020

Need a CSA Share? Here's Connecticut Food and Farm Magazine's Field Guide to Connecticut Community Supported Agriculture: https://bit.ly/2VWuS7G

These farms have CSA shares still available (organized by county), click through for additional details on each. Sales are very brisk this year, please act quickly!

Connecticut’s Brewery Legitimus & Barden Farm Partner Again for 2nd CSABC (Community Supported Agriculture, Beer & Cheese) Share

Features CSA Local Artisan Local Farm CT Beer Cheese Farm to Table

CTbites Team May 23, 2019

Brewery Legitimus, the 7 barrel craft brewery co-founded by husband and wife team Chris and Christina Sayer, is partnering once again with Barden Farm (New Hartford, CT), to bring a Community Supported Agriculture, Beer & Cheese (CSABC) Share to the community. Back for a second year in a row, the 10-week “Farm, Beer and Cheese Share” begins July 11th and will run until September 12th.

The first in the area, the CSABC share brings together locally grown produce from Barden Farm, locally crafted beer by Brewery Legitimus, and locally made cheese from several different farms in CT.

A CSABC share membership is $485 for the 10 Weeks and includes Craft Beer from Brewery Legitimus, Cheese and of course a Farm Share from Barden Farm. It works just like a CSA. Here’s what’s included:

Taproot & Redding Roadhouse Owners Take Over The Holbrook Farm Business

Features CT Farms Farm Fresh Local Farm CSA Bethel Farm Stand

Maddie Phelps May 22, 2019

More than 40 years ago, John and Lynn Holbrook purchased 12 acres of land in Bethel, Connecticut to open their very own family farm. With a mere 2 acres available for farming, the Holbrooks were tasked with maximizing space while remaining environmentally friendly. The rest is history.

While the Holbrooks still own the spectacular farmland, as of this past March, four new faces have joined the farming family. Jeff Taibe, Stephanie Sweeney, and Sean and Erin Reilly decided to tackle the business side of things when the previous tenant opted not to renew her lease. With Taibe and Sweeney owning their restaurant, Taproot, and the Reilly’s owning the Redding Roadhouse, the four decided to merge the Bethel and Redding communities with Holbrook Farm as their link.

Miya's Sushi Announces CSA/Fishery Limited to 12 Memberships

Ingredients Features CSA Fish New Haven

Amy Kundrat July 12, 2015

Photos: Andrew Sullivan

Miya's Sushi in New Haven, led by Chef Bun Lai, is launching a first-of-it's-kind CSA/Fishery set to launch this August. Membership includes a monthly delivery of 6-8 servings of seafood for 5 months at a cost of $800, with delivery included (free to New Haven area, additional costs may apply to regions beyond). Here is the announcement and details from Bun Lai:

Miya’s Sushi is thrilled to announce the first installment of the member-driven Allies in Sustainable Food. This first season will be limited to a dozen memberships, beginning in August and ending in December of 2015.

By being a member of Allies in Sustainable Food, you are supporting the experimentation and research of a small, local, innovative restaurant. Due to high food and labor costs, Miya’s operates on a thin margin, so your financial support will go directly into the development of our most groundbreaking off-the-menu approaches to sustainable eating.