Taking it slow

Article Abstract:

A brief description on the trip of 'Slow Food', an Italian organization that has reached the global network of people who are passionate about preserving regional food and wine traditions, to Piedmont region in Italy is presented. Some of the places that displayed traditional look in their food are Agriturismo Fricando, all'Enoteca, and Villa Tiboldi.

Italy, Food Manufacturing, Eating places, Food Services and Drinking Places, FOOD AND KINDRED PRODUCTS, Services information, Ethnic Foods, Services, Description and travel, Restaurants, Ethnic food, Piedmont, Italy

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Kitchen notebook

Article Abstract:

Gina Marie Miraglia Eriquez outlines the recipe and technique of making fresh pasta. She states that every attempt of making pastas might vary due to the temperature of one's hands and the surface one is working on.

New York, Macaroni and spaghetti, Macaroni, Spaghetti & Noodles, Dry Pasta Manufacturing, Pasta products

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Kitchen notebook

Article Abstract:

The best Pecorino Romano food is tender, crisp puntarelle and succulent guanciale. The typical Roman ingredients for food are cheek by jowl, miss popularity, gnocchi and ladyfingers.

United States

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