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Tagliatelle di Farro for the Seasons
Two summers ago, my family and I stayed at a lovely country inn called La Valle de Vento, just outside of the magnificent Renaissance town of Urbino. Perched on a hill overlooking the lush campagna...
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Pasticcio di Farro: Cultivating Diversity in Abruzzo
I felt like a culinary explorer in Abruzzo this past summer. I was privileged to visit many local artisanal producers who have dedicated their lives to safeguarding the region’s agricultural and...
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National Pasta Month – Orecchiette
October is National Pasta Month and many would agree that pasta is Italy’s preeminent contribution to the culinary world. Italian food scholar Oretta Zanini De Vita writes, “To me, this heritage is...
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Fave dei Morti
When my parents were growing up in Italy, there was no such thing as Halloween. The goblins, ghouls and jack o’lanterns arrived in Italy relatively recently via mass media and the spread of American...
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Fregola e Ceci
I am positively bewitched by pasta in all of its humble forms. Today’s pasta selection is fregola (or fregula – from the Italian verb fregare, meaning “to rub”), an ancient form of pasta that...
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Polenta alla Spianatora
Felice anno nuovo! Happy New Year! If your family is anything like mine, the past two weeks have been filled with food, wine and plenty of feasting! On a cold evening between Christmas and New...
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La Cicerchiata
Christmas is already a distant memory and Easter feels like a lifetime away. However, sometimes you don’t need an occasion to prepare a special occasion dessert. When my friend, Giulia Scappaticcio...
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Farro Cooking Demo in NYC – Feb 15th
Farro is, by far, my favorite whole grain. It is versatile and nutty and perfect in soups, salads and or baked as a “pasticcio.” Although farro is showing up in fashionable restaurants and cooking...
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