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“…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 […]
This is Part 2 of a series – The Corzetti Files For detailed information and photo essays on how to make corzetti, along with recipes, please delve further into The Corzetti Files: Edible Art, The Corzetti Files – Part 1 The Intagliatore of Chiavari, The Corzetti Files – Part 2 Corzetti agli Spinaci con Gorgonzola, […]
That is the Crocetti Family Ravioli recipe in its entirety as my grandmother, Angela Barra Crocetti, (known as Mom) dictated it to my mother, Josephine. My mother, known to all who loved her as Jeff, transcribed the recipe in the endsheet of her 1962 edition of the American classic, Joy of Cooking. There are no […]