A taste of Emilia Romagna in Long Island.
He also shares competing tales on the origin of the dish.
Matthew Accarrino of SPQR in San Francisco shares his simple orecchiette recipe.
These four utensils will make serving spaghetti a cinch.
We hope these new take-and-make packages don’t ever go away.
Afeltra should become your Italian pantry staple.
Watch Paola Abraini of Sardinia hand craft the threadlike noodles called “su filindeu.”