Rachel Laudan

Here´s a comment from Myriam Mahiques, who explains herself below.  Here´s a link to Myriam Mahique´s  direct and refreshing blog, which I am thoroughly enjoying.  In response to Nick who suggested that meatballs in the Argentine were the dreaded American meatballs all over again, she explains why not. I´m an Argentine architect, living in California. [...]

Just had this question from Bonna Flynn. I’ve been on line looking unsuccessfully for a description/recipe which we’ve been making in my Italian family for 3 generations called Rovellini (sp?). It’s very thinly slice round or flank steak, pounded, then egged, breaded, and fried. It’s served either dry with lemon, or baked in a seasoned [...]

An ah ha moment.  I was re-reading the best book we have on the history of pasta, Pasta The Story of a Universal Food, by Silvano Serventi and Francoise Sabban when I ran across this sentence. What was generally called . . .  “Italian pasta” was actually pasta from Genoa and Naples; pasta from other [...]