There’s something magical about pasta. It’s more than just food; it’s a gateway to memories, a tribute to heritage, and a celebration of the simplest joys in life. Among the many forms pasta can take, discovering Agnolotti del Plin on my first trip to Piedmont felt nothing short of magical. I was awestruck by the beauty of the region—the rolling hills, the endless vineyards, and the sense of history that seemed to permeate every corner. Piedmont quickly became one of my fa

Nestled in the heart of Emilia-Romagna, my Italian roots meander through the mountains of Alto Val Taro  in the province of Parma. Here, Tortelli d'Erbetta is not just a dish; it's a celebration of local flavors and traditions served in every restaurant. Traditionally crafted with a mix of ricotta and Parmigiano Reggiano, these delectable parcels incorporate bitter greens—typically Swiss chard—and a pinch of nutmeg. Each tortelli is then lovingly bathed in melted butter an

Ah, the elusive ramps! For those uninitiated in the world of foraging, ramps are like the hidden gems of the springtime forest. Picture this: a slender stalk topped with lush, vibrant green leaves, and a bulbous base nestled in the rich, damp earth. To the untrained eye, they may resemble scallions or wild leeks, but their distinct aroma and flavor set them apart. Jump to Tagliatelle & Spring Ramps Recipe Jump to Wine Pairing for this Dish Download a PDF of this Recipe Thes

My passion for cooking was sparked in Astoria, Queens, where my Italian grandmother, Elena, crafted her culinary creations. Yet, its true origin traces back to a town in the Comune of Bardi, nestled in the Alta Val Taro region of northwestern Italy. Sometimes we would visit her in Astoria, and other times she would journey to our home just north of New York City. Each encounter was a revelation of flavors. Stuffed artichokes revealing secrets of the old country, ravioli t

As spring paints its vibrant canvas across the landscape, the culinary world eagerly anticipates the emergence of fresh and adventurous...