Pizza topped with smoked mozzarella, fresh and sun-dried tomatoes, balsamic vinaegar, and basil—one of the many pies prepared by Mark Bello at his artisanal pizza workshop.
May 2, 2009, The Beard House, NYC
(Photo by Annabel Braithwaite)
Pizza topped with smoked mozzarella, fresh and sun-dried tomatoes, balsamic vinaegar, and basil—one of the many pies prepared by Mark Bello at his artisanal pizza workshop.
May 2, 2009, The Beard House, NYC
(Photo by Annabel Braithwaite)
