Saturday, March 25, 2006

A simple pasta

The Guardian

A chef's guide to Italy: Giorgio Locatelli

Just the thought of a steaming bowlful of my grandmother's pasta e patate waiting for me on my return from school would make me run home that little bit faster. This succulent and simple combination is found right across Italy, where every region, province and village - and probably every household - is convinced of the superiority of their own recipe.


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