Larry and Marc Forgione
A take on the popular pasta dish cacio e pepe, Chef Marc's pizza is topped with Pecorino Romano and freshly ground black pepper along with just enough young "sweet" provolone to balance the kick of the pepper. Cheesy, piquant, and super comforting, your whole family is bound to love this!
byLarry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
love this. i cut it in half so it gives me two meals- i eat it with CU kale caesar.
Haley · 03/21/23
add marina on the side for dipping option!
Justice · 10/27/22
Will · 08/11/22
Marie · 08/11/22
a very yummy white pizza
Samantha · 08/10/22
Great taste, right amount of peppery spice.
Regina · 07/24/22
Nice, peppery flavor and the crust is a good texture.
Jessica · 07/24/22
Wow, that was good! A flavor Explosion!
John · 07/22/22
Cheese Culture, Enzymes, Extra Virgin Olive Oil, Fontina Cheese, Parmesan Cheese, Pasteurized Sheep's Milk, Pecorino Cheese, Pizza Dough, Potassium Sorbate, Powdered Cellulose, Salt, White Pepper
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Signature meals by Larry, prepared in small batches and available to order directly to your door.