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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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 gastronomic traditions. I became particularly fascinated by a project spearheaded by the Parco Nazionale della Majella called “Coltiviamo la diversità” (Let’s Cultivate Diversity) whose […]
On the rare occasion that my father cooked when I was growing up, he always made the same dish: pasta e ceci, pasta and chick peas floating in a light tomato broth scented with basil and finished with a drizzle of good olive oil. It was as simple as could be, but I loved it and I’ve […]
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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