Tags » De Cibo
“The tortelloni, stuffed with the traditional mixture of ricotta and chard,” wrote LA Times food critic in his review of Rossoblu, “could illustrate the concept of Italian dumplings in a textbook.” I took the above photo last week when I was at the restaurant to lead a vertical tasting of Nebbiolo stretching back to 1996. 371 more words
L'shanah tovah: may you be inscribed and sealed in the Book of Life for a good and sweet new year...
Before the Parzen family headed to southern California for our summer 2017 vacation and my 50th birthday celebration, I spent a week in Bra, Piedmont, where I taught two seminars at the University of Gastronomic Sciences (Food Writing in the Digital Age and Wine in Boccaccio’s Decameron). 1,007 more words