I cannot think about Carbonara without thinking about my father. He left most of the cooking to my mother. In fact, he only made two dishes, but, when he did, he acted as though he was a master chef. One was an open faced, rustic bread bruschetta with guanciale and vinegar (excellent by the way);…
Tag: chef
Gricia’s Beautiful Daughter-Amatriciana
As previously discussed, Gricia is the ancestor of Amatriciana, one of the most famous pasta dishes in the world. Although I did not include Amatriciana (pronounced Matriciana by Romans) on my list of Roman mother sauces, I feel a sense of obligation to write a few lines about the dish and give you my personal…
Love, Food & Coming to America
On February 14, 1991 I came to America for the first time. Twenty years later on the same day I became an American citizen. For these reasons, Valentine’s Day is particularly special for me, and that is why I chose today to write my first, albeit short, blog post to welcome you, my readers. As…
Piergiorgio Nanni 