Pastapalooza at Locanda Verde

Butcher Sauce from "The Italian Slow Cooker"

All you can eat pasta is not what you might expect at an upscale restaurant like Locanda Verde, but for the past three Mondays, Chef Andrew Carmellini has transformed the private dining room  into an old time trattoria with a set menu of antipasto, several pastas and dessert.   When Charles and I and a group ...

February 25, 2010   No Comments

Penne with Pumpkin and Bacon at Academia Barilla

Penne with Butternut Squash, Bacon and Balsamic Vinegar at Academia Barilla

A few years ago, I visited the Academia Barilla in Parma, Italy.  Once an industrial zone that included a Barilla pasta factory, the outdated facilities on the edge of Parma were converted about 5 years ago into a beautiful complex housing the Academia Barilla culinary school, two concert halls, a culinary library, a hotel and ...

November 20, 2009   No Comments

    • Michele Scicolone