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Stracnar and Stracenate, 2 names, 2 regions, 1 pasta It is the height of summer here in Southern California, and I’ve been busy with frozen desserts, but a family has to eat. In between grilled steaks, chops and lots of salads we enjoy pasta tossed with hearty sauces of meat, tomatoes and herbs. This dish […]
“…This is another of those great old pastas that must be made manually and is disappearing, but let us revive it…” – Giuliano Bugialli, in Bugialli on Pasta Everything old is new again. No jive. Question: What’s a cavarola? Answer: a small rectangular wooden board with a herringbone surface used to make some of the […]
Pasta Fazool. Pasta Fazoo. Pasta fa Zuole. Pasta e Fagioli. Italians call it a lot of things. My dad, Bill Crocetti, called it delizioso. He used to make his own. Nope, this dish was not entrusted to my mother. Uh uh. Funny how you can want a dish just so. That is when you have […]
The Italians have a way with peaches. They eat them out of hand. They put them in wine. And they fill them with Amaretti cookies and bake them. Oh, what a dessert. Peaches were introduced to the Italians by the Persians in the first century of the Common Era. In fact, let’s set the record […]