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Fabulous talk, covering not just the astonishing range of regional pasta shapes and ingredients, but surprising regional and seasonal recipes (boiled in almond milk, sauces of oranges and dried fruit, even pasta pies.) I didn’t realize how much I was missing in my regular trips to Italy. Now I know what to look for - I can’t wait to travel again!
Excellent fact-filled lecture, I learned so much. Francine is energetic, charismatic, and passionate about food history. I will review the link and make notes for our next trip to Italy. Grazie