Italian Pasta Shapes One of the most common questions in culinary history is not who invented pasta, but who invented all the different pasta shapes. Who created spaghetti? Who designed rigatoni? Who came up with tagliatelle, ravioli, orecchiette, trofie, paccheri, and hundreds of other varieties? The answer, based on the work of modern food historians, is remarkably clear. The different shapes of pasta are an Italian invention. While several ancient civilizations prepared fo

avioli Nero di Seppia Ripieni con Aragosta in Salsa di Zafferano (Squid Ink Ravioli Stuffed with Lobster in Saffron Sauce) avioli Nero di Seppia Ripieni con Aragosta in Salsa di Zafferano (Squid Ink Ravioli Stuffed with Lobster in Saffron Sauce) Story of the Dish Ravioli al Nero di Seppia Ripieni di Aragosta con Salsa allo Zafferano is a refined seafood pasta built around three contrasting elements: the deep marine character of squid ink pasta, the natural sweetness of lobste

Dolcetto d’Alba By Master Chef Gianluca Deiana Abis 1. History Dolcetto d’Alba is one of Piedmont’s most beloved everyday wines, crafted from the Dolcetto grape in the hills surrounding the town of Alba. The name “Dolcetto” (meaning “little sweet one”) refers not to the wine’s sweetness, but to the grape’s naturally lower acidity and fruity profile. Historically, Dolcetto was the wine local farmers and families drank on a daily basis, thanks to its approachable nature and the