Beneath the Sugar Coating: In Conversation with Corrado Assenza - Italy Segreta
ITALY SEGRETA TEAMitalysegreta.com
Beneath the Sugar Coating: In Conversation with Corrado Assenza - Italy Segreta
Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
nytimes.com
“What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor—blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.”
– Michelle Zauner, Crying in H Mart
Which brings us to cappellacci, big hats, the big brothers of cappelletti (little hats). This plump and generous shape is typical of the city of Ferrara, where the filling is a velvet purée of pumpkin and cheese, the sauce butter and sage. Just writing their name makes me want to jump on a train and spend the day in Ferrara, half red-brick
... See moreRachel Roddy • An a-Z of Pasta
London A Tavola: The Best Italian Restaurants in London
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