Some people wonder why there are so many different types of pasta – spaghetti, lasagna, penne; the list is endless. Some sauces work better with some types of pasta than others. Italians also point out that different pasta comes from different Italian regions.
I have written about crostini before. Whenever I have guests over, people enjoy the simplicity of such a simple starter but one thing which people comment upon is the ability to experiment.
The problem with having a simplistic underground map of the metro system is that you feel all the London landmarks are as close together, or as far apart, as they are on that map. This is what I was cursing as I hunted OlivoCarne.
Food is a communal affair. Throughout the generations, people got together because food brought them together. It gave them a set time to focus on each other, on life and on what was happening to everyone around them.
Today, as part of my “Travelling without Moving” series, I would like to invite you to join me as we embark upon a culinary voyage to the rich northern Italian region of Emilia-Romagna with a recipe for Tagliatelle with Salmon and Caviar.