A food processor makes quick work of mixing flour, eggs and oil into a soft pasta dough before you knead it into a smooth, silky mass. When making fresh…
Category:
Bringing Home Rome
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Bold Italian red wines like Chiantis and Nero d’Avolas need no introductions — they’ve earned a prestigious reputation on their own. But according to Shelley Lindgren, sommelier at San Francisco restaurants…
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Most of us don’t have time to roll out sheets of fresh pasta on a weeknight. Dried pastas are perfect to have on hand for quick dinners because they’re easy…
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This post comes courtesy of Deborah Mele, blogger behind Italian Food Forever. Focaccia, or focaccia bread, is one of the most popular and ancient types of breads available today.…
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This post comes to us courtesy of writer and Williams-Sonoma creative consultant Laura Martin Bacon. Some folks say tomato. Others say tomahto. But no matter how we pronounce it,…
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While Naples invented pizza, Rome has perfected the thin-crust style. And many agree, the key to great pizza is starting with the right flour and learning how to make exceptional…
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This post comes courtesy of Elaine Smit of Chow Bella Kids. With the kids back in school, we’ve begun to settle into a manageable routine. Now the fun part starts:…
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Can you host a dinner party for $5 per person — no Happy Meals allowed? Of course! Slow Food USA is hosting a $5 Challenge this Saturday, asking participants…
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This post comes to us courtesy of writer and mixologist Warren Bobrow. My first experience with the romantic taste of Amaro came in Rome, when I was traveling in…
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As a growing number of Italian white wine varietals become available in the United States, people are starting to think beyond Pinot Grigio when ordering a glass at the bar.…
