The Italian Dinner Party
Dan PetroskiJoin us as I explore a year in pasta.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 65 | Founded | 5 years ago | Last Issue | 5 days ago |
| Active | |||||
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Summer Pastas and Wine Pairings #2: Notes from Sicily, Tuscany, and Campania.
Summer pasta, part two. In part one, we plated “spaghetti” and its variants, and now we are trading the long strands for the hollow architecture of tubed pasta. Penne rigate, rigatoni, and paccheri are built to carry sauce inside and out, w...
Summer Pasta: The Tubes
After spaghetti, summer moves from the long strand to the hollow shape. The pleasure changes. No more twirling, no more working your fork. Now pasta becomes architecture: tubes, ridges, smooth walls, cut ends, broken lengths, sauce inside a...
Summer Pastas and Wine Pairings: Notes from Campania and Tuscany
Four chapters in, we have tasted 13 pastas and more than 50 wines. For our first foray into summer pasta, we began with the most famous style of pasta, spaghetti. We thought the food would be simple enough to pair, which of course made the...
Summer: The Long Pastas
Before the folds. Before the fillings. Before the sauces. Before the arguments.
There was spaghetti.
The first chapters of this pasta compendium explored form and structure. Winter taught us that shape could define a dish. Rome taught us...
Spring Pastas and Wine Pairings: Notes from Liguria and Friuli
Three chapters in, spanning two seasons. Winter belongs to butter, broth, and steam rising from filled pasta on the plate. Spring belongs to green. Herbs. Olive oil. Young vegetables. Delicate doughs. The aptly titled “garden pastas.”
For...
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Authors
The writers behind this newsletter.
I am the founder and winemaker of Massican, a California winery, and an advocate of all things Italian. And lately, I have been obsessed with all things pasta.
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