Subscribe Now

The Magazine

Northshore October 2025
Chef Antonio Bettencourt loves dough. He is constantly tinkering with his pasta recipe, which he’s been making by hand for more than 15 years—tweaking subtle things to get a little closer to perfection. So when it came to turning his acclaimed Restaurant 62 into a more casual Italian eatery, he couldn’t wait to dig his hands into pizza dough. After many, many mornings spent fiddling with different flours and proportions of yeast and water, he finally found the flatbread recipe for his new Salem restaurant, A Mano Italian Kitchen & Pizzeria. Making the dough is a two-day affair that starts late at night after dinner se
Already a subscriber (including print subscriptions)? LOG IN HERE

Keep Reading — It's Free to Join

You've reached your limit of free articles this month. Create a free account to continue reading Northshore Magazine content and get our weekly email newsletter.

Want full access and a print subscription? Subscribe now.