Roman Pizza Wins New York Times Praise as Queens Night Market Highlights Global Flavors

The New York Times has highlighted the surge of innovation in Rome’s pizza scene, noting a new generation of pizzaioli who blend traditional dough with upscale toppings such as wine‑braised meatballs, peas and cumin‑spiced lamb. The coverage describes how Roman pizzerias are turning crusts into canvases for creative, high‑quality cuisine, positioning the city as a culinary laboratory.

In New York City’s Queens borough, the Queens Night Market has become a summer staple, offering a $6 price‑capped menu that showcases dishes from roughly 90 countries. Founded by attorney John Wang, the market draws about 20,000 visitors each weekend and has helped launch hundreds of small restaurants. It operates Saturdays from April to October, providing free entry and a diverse, affordable food experience in Flushing Meadows‑Corona Park.