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In March we TASTE… in Florence!

New month and new busy schedule for Pastificio dei Campi starting with TASTE Florence 2013. This is an event that we can’t miss and if you are a real foodlover you shouldn’t miss  it neither. Taste...

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The fundraising supper club… with Pastificio dei Campi!

When London is calling, Pastificio dei Campi answers in honor of our gastronomic culture… and not only! On Sunday 17 March 2013 Pasta Bites and her sister TroppoBuono,  are hosting in London a...

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Since tonight we are …. Fuori di Taste!

If I have already told you a bit about Taste Florence 2013, i will tell you now a bit more about Fuori di Taste, that literally mean OUTSIDE OF TASTE, but it also remind an italian way to say crazy,...

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Art in a plate… the food can’t be wasted!

Just few days ago I was reading about a new movement in the food scene, the so called “Operation Empty Plate” created by Mr Xu in China, who discovered that the massive quantity of food wasted just by...

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The best images from Taste 2013

It was hard work, it was passionate work, but it was also fun and especially it was a success! The days spent in Taste Florence in the Leopolda Station, like outside in the different events organized...

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Discover Napoli… the menu in pictures!

As I told you before, last sunday took place here in London a very nice event: a supperclub hosted by a food blogger and her food blogger/ journalist sister to raise money for an italian charity. In...

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A recipe for Easter… and Easter Monday!

Baked Penne Rigate with artichokes, peas and potatoes We normally spend Easter day with the family having a big lunch all together and then, on Easter monday we stay with friends often in some places...

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Teach a child to cook pasta, and you feed him for a lifetime

I was just readying this article and something clicked in my mind! It’s such a basic thing for us italian that I rarely think about how easy could be to solve the problem of the junk food and bad food...

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Design week in Milan: pasta, home and conviviality!

What is an house without the people leaving in it? These people are the ones to make the house a cosy home, a nice place to comeback after our daily routine, but also a place to share and live some of...

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Do you know what is…. genovese?

Also being italian, I wasn’t really aware of this sauce, that lately, for some strange reason, it appears in conversation more often that never before. La genovese is a type of pasta sauce, very...

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St. George day celebration… with english and spanish food!

While in Italy yesterday was holiday, to celebrate an historical event like the end of the Nazi occupation of the country, some days ago I had the chance to take part in another nice celebration:  St....

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From The Big Ben to The Big Apple

It’s been a while, hasn’t it? Well, after taking the summer to refresh (and eat tons of Pastificio dei Campi’s exceptional pasta!) I’ve decided to move to New York City in a quest to sample all things...

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An Introduction to Wine and Pasta

I’ve only been here a few days and I’ve already been so busy! Yesterday I spent the day as a wine pourer for Frederick Wildman & Sons’ annual portfolio tasting. I’ve never seen so much wine…have...

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From Rome, With Love

Okay, okay. I know I’m in New York City but that doesn’t mean that I’m not going to give a nod to what’s going on back in Italy or at PDC HQ… Rome isn’t exactly PDC HQ – that’s in Gragnano – but it is...

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Talks of Taste in Williamsburg, Brooklyn

A major gastronomic highlight from this past weekend was the Taste Talks Food & Drink conferences curated by April Bloomfield of The Spotted Pig, The Breslin, Salvation Taco and other scrumptious...

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TJX + PDC

Great news for us here in the United States, and NYC too of course! After testing the waters this summer, the TJX companies and Pastificio dei Campi are officially partnering up to provide Americans...

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an Ode to Pasta

Just because I’m a blogger – generally creating recipes, talking about (other people’s) restaurants, writing about (other people’s events) – that doesn’t mean I don’t do some genuine, creative writing...

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A Recipe for Success: Clams & Parsley

This week I treated my taste buds to one of my mother’s original pasta recipes using PDC’s vermicelli. All you need are 7 simple, wholesome ingredients: 3 lb little neck clams 500 g PDC vermicelli 1/2...

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Penne with Pork Sausage and Tomatoes

The reason I’m all to happy to constantly write about, think about and ultimately eat pasta is because it is for all intents and purposes a canvas. Bare and even virginal, it is just waiting to be...

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Gragnano’s Pasta Takes Washington D.C.

This coming weekend, the National Italian American Foundation will host it’s 38th gala weekend complete with many events and a celebratory dinner in honor of Italy and its 20 regions. Notable guests of...

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