(…I can’t decide if I’d like to imagine myself sitting at a café or riding in a gondola while leisurely enjoying a decadent dessert, some glassy gelato or biscotti and a cup of Cappuccino in my couture ball gown and Gucci sunglasses…Espresso has always been a little too strong for me. And, bravo/brava! if you’re fortunate to have experienced the authentic Italian culture and regional foods while on vacation.
Reservations continue to offer the chance to sit-down and “mangiare” in a Classic family-style setting with traditional entrées complimented by a cocktail or glass of wine, a plate of assorted olives, peppers and cheeses or artisan bread dipped in infused olive oil. Attendees nostalgic of Poughkeepsie’s First Friday and Italian Festivals might remember being encouraged to try hand-held variations on more conventional staples while walking past food trucks and pop-ups promoting local venues – like the casual, often inexpensive slice of pizza (my compliments to Naples!). At least here in the Hudson Valley residents and tourists from all walks of life routinely order take-out or find their way to Poughkeepsie’s Little Italy to support restaurants and bakeries established in the Italian district and surrounding area. With a pizza shop on almost every corner it’s hard to say you haven’t tried some version of Italian food while visiting or living in New York. MAP Passes – Museums, Attractions & Parks.The first recipe I chose I had everything on hand for already and although I did not hand-make my pasta(due to time constraints) I did use premium ‘made and packaged in Italy’ pasta.
I personally can appreciate that since I am from southwest Louisiana and understand that due to the different cooking foundations and styles in Louisiana I.e Cajun vs Creole cooking and everything in between. This cookbook goes into the different types of cooking in the different regions of Italy and explains that ‘Italian’ cooking is done in the home, because there is not a blanket description for the way Italian’s cook since regional styles are so different in even a short geographical distance. I love that the author educates and writes recipes simply and concisely. I purchased this cookbook on a recommendation from my brother who has served some of the best handmade pasta dishes I have ever eaten.
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