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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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 an Italian gift to gastronomic culture on a par with what the Florentine Renaissance gave to art.” (Professor De Vita also dispels the […]
Santo Stefano di Sessanio, host to the Let’s Blog Abruzzo conference that I’m attending in June (www.blogaway.org), is a quaint mountain village in Abruzzo that was largely abandoned when its impoverished inhabitants left in search of work in the years following World War II. In the early 1980s, a Danish developer launched Sextantio Albergo Diffuso, […]
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
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