Tag Archives: Italian Pasta

Everybody Loves Italian Pasta: Part Two

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 […]

Everybody Loves Italian Pasta: Part One

Last night I made orecchiette with green olive paste for dinner. Orecchiette, which means “little ear” in Italian, is from the Puglia region of Italy. The green olive paste I used is from San Remo. I added a smidge of butter and some Parmigiano-Reggiano cheese, which of course is from Emilia Romagna, and, well, it was as if I’d bought a one-way ticket to Italian pasta heaven. The meal got me thinking about two cookbooks I’ve been meaning to buy, both about pasta. One is called the Geometry of Pasta, by Jacob Kenedy, the chef and owner of Bocca di Lupo, the acclaimed Italian restaurant in London. The book’s a minimalist affair, all black and white, that features the many shapes of Italian pasta, with recipes, tee hee, to boot. Check out the slide show on the book’s website HERE. For what it’s worth, my favorite Italian pasta of the […]