| The phrase alla boscaiola translates to âin the style of the woodsman.â To be honest, I donât think Iâve ever met a woodsman, but there is a lovely woodsy quality about this dish: broad ribbons of pappardelle or fat bucatini...Read More |  |
| When possible, I like to use fresh pasta, which cooks very quickly and is less dense than dried pasta. Fresh pasta is available in most local markets. If you arenât able to ï¬nd fresh pappardelle, use Pasta Setaro, a very high-quality dried...Read More |   |
| Radicchio is a chicory very specific to certain areas of northern Italy, especially Veneto. There are a few varieties, but Chioggia (the round kind) and Treviso (the elongated kind) are the most common. I have only ever seen Treviso in Sydney, so...Read More |  |
| In summer, zucchini and summer squash are best when they are narrow in size, so select them carefully. The vegetables are shaved with a vegetable peeler into long thin strips to resemble pappardelle pasta. See all pasta recipes. Read More |  |
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