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The Art of Artisanal Whole Grain Pasta

Italian Culinary Center,
New York, NY

Artisan Italian pasta producer, Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradtion started by his grandfather in the early 1900s. Join Gianluigi as he discusses farro and shows how his family has produced the finest pasta, made from this ancient wheat form and from other whole wheat varieties, using traditional methods. He will also explain the best technique for cooking whole grain pastas as well as whole farro grains.

His products will be feautured in recipes from NYWCA member, Dana Jacobi's latest book, The Essential Best Foods Cookbook. Dana will discuss her newest book and will prepare dinner featuring Iced Melon Shooters; Smoked Salmon & Goat Cheese Crostini with Fennel Gremolata; Tuscan Minestrone with Butternut Squash and Farro; Fusilli with Broccoli Bolognese; Five-Way Chili Spaghetti; Garlic Greens; Sparkling Spring Fruit Salad with Mint; and Green Tea Shortcake. Prosecco and Italian wines will be poured. There will be a generous goodie bag supplied by Manicaretti, the importer of Rustichella d'Abruzzo.

Kid Friendly: No

Dog Friendly: No

Non-Smoking: No

Wheelchair Accessible: No

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