by Mike Sula
Two years ago Viktorija Todorovska, who teaches cooking and wine courses in Chicago, learned how to make orecchiette and cavatelli in a pair of alleyways in the old town of Bari, Puglia, the southeastern Adriatic region of Italy that extends down the stiletto heel of the boot. A few months later she attended a five-day pasta-making workshop in Bologna, the epicenter of Italian gastronomy.…
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Source: http://www.chicagoreader.com/chicago/viktorija-todorovska-puglian-cookbook/Content?oid=3430865
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