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    Ribalta Chef Pasquale Cozzolino Shares His Pizza-Friendly Diet Contrary to popular belief, pizza does not have to be “junk food.” So states Pasquale Cozzolino, chef and partner in Ribalta restaurant at 1080 Peachtree Street in Midtown. The dough he uses for the Neapolitan pizzas comes from a carefully chosen flour mixture imported from Italy. After ...