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Farro Cooking Demo in NYC - Feb 15th

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 magazines these days, this ancient grain dates back nearly 10,000 years, where it was cultivated in the Near East.  Farro was […]

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La Cicerchiata

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 of Country House Casale Centurione in Manoppello, Abruzzo asked me to translate and convert her recipe for “la cicerchiata,” it seemed like a perfect […]

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Polenta alla Spianatora

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 Year’s, my father had a spur-of-the-moment hankering for “polenta alla spianatora” (or “spianatoia,” a wooden pastry or dough-making board).  My three […]

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Fregola e Ceci

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 originated in Sardegna (probably vis-à-vis contact with Arab cultures of North Africa). It is made from coarsely ground semolina grains, sprinkled […]

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Fave dei Morti

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 pop culture.  For my parents, there was instead La Festa di Ognissanti (All Saints Day) on November 1st and La Festa […]

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