Before I had been a cookbook author and food writer, I had been a newspaper reporter. I wrote about billionaire philanthropists want to give away their cash: the most recent fitness trend, faculty board meetings, or all kinds of things. I ever wrote despite the fact that it had been the subject that I thought about most. Years later I'd graduated from Columbia School of Journalism and worked in many newspapers, it dawned on me that I really could and should be writing about meals. So that is what I am doing.
I grew up in an Italian family. We spent more time assessing what we need to consume than politics or this day's news. My mom is a native of Chieti, a hilltop city away from the shore, not in Abruzzo. She had my sister and me forming gnocchi and ravioli tops. We spent our summers in Italy together with my mom’s three sisters (all amazing cooks); each year my dad planned excursions across the peninsula guided by which the greatest local wine and food were available.
I have continued the tradition of food-focused trips now that I've my own family, and I'm delighted to state that my most recent book, The Dramatic Pasta of Italy, has several terrific examples of stereotypical regional specialties as a result.
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