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Gifts for Christmas Giving #2 Every anniversary deserves a celebration, and to celebrate 90 years of making some of the world’s finest pasta the people at Rustichella d’Abruzzo have introduced the world’s fastest cooking spaghetti, 90″ Rapida. It cooks in exactly 90 carefully timed seconds. I have to admit that at first I was skeptical. […]
Creamy Farro with Saffron and Toasted Pine Nuts I recently received an absolute treasure trove of Rustichella d’Abruzzo products from Rolando Beramendi of Manicaretti Italian Food Importers. Rustichella D’Abruzzo products, the ones that come in the brown bags, have been a favorite of mine since I was first introduced to them in the mid-eighties by […]
Spaghetti al sugo di carne We choose to go to the Moon in this decade and do the other things, not because they are easy, but because they are hard. President John F. Kennedy, September 12, 1962 I often find myself wondering what my grandfather, Gaetano Crocetti, thought as he sailed to […]
Fregola sarda (fregola or fregula) is a signature pasta of Sardegna. It is believed to be yet another example of the Moorish influence on Italian cuisine, having come from North Africa. Durum wheat is rolled into tiny balls and toasted, giving the pasta its trademark varicolored golden tint. With its nutty taste and pleasing bite […]
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 […]