The Italian Dinner Party
Dan PetroskiEveryone is welcome at the table.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 60 | Founded | 5 years ago | Last Issue | 7 days ago |
| Active | |||||
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Spring: The Garden Pastas
In our first chapter, form defined the dish: the folds, the fillings, the structure. In Rome, sauce led and pasta followed.
Spring pastas feel lighter on the table and brighter on the palate. Herbs replace fat. Walnut and pesto replace bro...
Rome on the Plate, Lazio in the Glass
Four iconic pastas define Roman cooking: Cacio e Pepe, Gricia, Amatriciana, and Carbonara, each built from a handful of ingredients, each complete in its expression. In this follow-up chapter, we tested the wines of Lazio and its neighborin...
Rome: The Pastas
A friend once told me, if you ever write about New York City, you’d better be a good writer. I am extending that advice and nervous energy here, as I think about the four iconic pastas of Rome. Just in the second chapter of this compendium,...
Winter: The Filled Pastas and Wine Pairings
As part of the series, a year in pasta, one of the goals of this compendium is to put pasta and wine pairings to the test. This dinner took place with my long-running tasting group, eighteen years in the making, alongside dishes prepared by...
Winter: The Filled Pastas
We are launching February with filled pastas, folded, sealed, and meant to hold warmth. This chapter focuses on agnolotti, cappelletti, ravioli, and tortellini. These are shapes built for structure and comfort: doughs enriched with egg, fil...
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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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