Colatura from the Romans, at a Fraction of the Original Price
Here is a very interesting article about colatura. Actually, it’s a transcript of an interview that Josh McFadden, the chef who runs Ava Genes, a …
After 500 Years Gragnano Pasta is Finally Protected!
Gragnano is celebrating! After battling against classic unyielding European bureaucracy, a handful of Napoli’s good pasta makers have finally won. Although IGP status was granted …
Piennolo Tomatoes – Not Only…
These tomatoes are jumping! The article in the New York Times by Florence Fabricant (click here if you missed it!) is inspiring: she says you …