When I read this New York Times article that appeared on the front page of the paper right around Columbus Day, 2009, about the newly released English translation of Oretta Zanini De Vita’s Encyclopedia of Pasta, I was totally charmed by the woman, a 70-something historian from Bologna. “I think of her as a kind of Julia Child,” Mona Talbott, the executive chef at the American Academy in Rome, told the Times, “Julia Child demystified French food. Oretta demystifies pasta.” Oretta traveled Italy for four years to research her book, a version of which was originally published in Italian in 2004. The book covers centuries of Italian pasta-making, from, according to the Times article, “abbotta pezziende, a short pasta that means ‘feed the beggar’ in Abruzzo dialect, to the zumari of Puglia, a long Italian pasta traditionally added to vegetable soups. In between there are the corzetti of Liguria and […]
My trip was wonderful!
Thanks so much for everything it was perfect. The places we visited were great, the location and hotels were wonderful. Hopefully I can go again soon in a few years but I will definitely come to you for help in the planning.
Mary Miller (Montevideo, CA)
Customized Vacation, June 2015