And I can prove it. He just traveled all the way from Cold Spring, New York, to Bologna, Italy, just to do me a favor. Do such a thing? Here is the torchietto.

Saturday, March 31, 2018. The good news is that this dish turned out way better than I had hoped for on a first try. The bad news is that it took me nearly two years to make. The only reason it took me so much time to make my first batch of passatelli in brodo. And so here we go.

Origini prodotti della cucina italiana. La Cultura Gastronomica ingresso libero. La Taverna di Roberto prolunga tutte queste emozioni.

Check out the link to the Venice Programme Video which manages to show how great the Venice term really is, without even a mention of Grom icecream, terse exchanges about change in Billa and bottles of 3 euro prosecco. There is one particular tag that stands out to me, that of a bird wearing the traditional mask worn by doctors during the plague. Have you spotted these birds? I wonder who they belong to.