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pasta

  • For some, it’s a rare, delicious treat to have homemade pasta.  It’s not that hard to make, in fact I’ve shown you how to make homemade pasta before.  I’ve even had the pleasure of watching Pugliese women crank out orecchiette…

  • Lord knows there are hundreds of pasta shapes.  Each region of Italy is renowned for its own special pasta shapes and tradtional recipes.  The Puglia region is no exception.  Puglia’s most popular pasta shape is Orecchiette [oh-reh-KEYetay] which means ‘little…

  • About six weeks ago, I attended a two-day travel blogging conference in New York City, called TBEX.  Far be it from me to not scout out the area’s good eats before I go. I was over the moon the find…

  • If you’re a fan of beans, grilled meats, rustic Italian bread—eating it plain, or dipping it in olive oil—and wine, you will also be a fan of the food of the Tuscan region, particularly Florence. Traditional dishes of Florence are…

  • Sometimes there’s nothing more enjoyable than a big bowl of pasta topped with tomato sauce and freshly grated Parmesan cheese from Italy.  While it’s hard to decipher why we find this simple starch so addicting, it is certain that we…

  • I have prepared and shared a plethora of Italian pasta dishes in the last three-plus-years on this site.  I have experimented with homemade gnocchi and gnudi before- but one thing that has alluded me was making fresh homemade pasta. Perhaps…