When Slow Food collaborators Eugenio Signoroni and Francesca Farkas taught us how to make ravioli when we visited the small village of Argegno on Lake Como, Italy, last week, I didn’t expect it to be this easy. The dough is golden yellow as a result of the many eggs used in the pastas of Northwestern Italy. Continue reading
Contributed by Katy Morris
Now that it’s truffle season you may want to know what all the fuss is about. For sure, it’s best to be educated before you consider finishing a dish with shavings of these precious nuggets. That’s wine connoisseur David Lynch (above) checking out the goods before buying them from a truffle hunter in Alba. To read more about the many options for vegetarian and kosher friendly pasta and fish preparations in Lombardy, stop back on Thursday to read about Liz’ truffle and wine adventures in Northwestern Italy.
But first, here’s the scoop on truffles:
Do I really have to fly to Europe to experience the indulgence of truffles? Continue reading