Nicole Tommasulo

Jul 10, 2024 | medium.com | Nicole Tommasulo

There are seasonal cravings whose origins I can't account for. Chili and marinara sauce when football starts or cold angel hair pasta with broccoli and parmesan when it's finally warm enough to eat outside, makes sense to me. Pesto, though, played no part in my childhood - from what I can remember, anyway. The memories of working with fresh basil from the garden are from the last decade or so. Still, when the temperature rises, I crave the flavor of fresh basil.

Jul 9, 2024 | savorroam.com | Nicole Tommasulo

The 2008 winner was Palo Laboa, a Liguria native and winner of Italy’s Best Young Chef in 1992. Today, Laboa is the executive chef of Solo Italiano in Portland, Maine, and hosts foodie-centric tours of Italy. While he won Panizza’s competition, Loboa doesn’t necessarily agree that the process has the biggest impact on taste. For Laboa, the ingredients — where your basil is being sourced from and how big the leaves are — have the biggest impact.

Jul 8, 2024 | savorroam.com | Nicole Tommasulo

Tourists aren’t the only ones enjoying View Boston. According to a recent press release, View Boston “has seen a 45% local engagement rate, showcasing its appeal to Bostonians while also attracting a diverse visitor base from domestic hotspots and international locales.”That’s because View Boston isn’t just an observation deck.

Jul 2, 2024 | savorroam.com | Nicole Tommasulo

Growing up in Buffalo, I was spoiled with ice cream choices — or so I thought. Anderson’s Frozen Custard is the soft serve to end all soft serve. Dairy Queen was as popular and plentiful in my suburb as Tim Horton’s was and served as a great backup if an Anderson’s was too out-of-the-way. What I know now is that I had no idea what I was missing out on. I don’t remember being able to buy gelato anywhere growing up, let alone knowing it existed.

Jul 1, 2024 | savorroam.com | Nicole Tommasulo

Boston’s North End is a place of lines. Mike’s, Modern, Monica’s — locals and tourists alike saddle up to the storefronts, dodging tour groups, waiting to get their hands on something delicious. As promising as the taste of a cannoli is, sometimes you need a respite from the sun and the heat. On that hot June day, we cut through the blocks-long line to Mike’s, treating the cigar-shaped sign over an otherwise non-descript stairwell like a beacon guiding us into port.