About Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

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Sunday Pasta Fettuccine alla Papalina 640

Sunday Pasta®: Fettuccine alla Papalina (Prosciutto and Egg)

Legend has it that this dish was originally made in Rome for Pope Pius XII, and thus named for his little "papalina" (skullcap). Nothing against Pius, but this little papalina is for Francis. Why? Well, these days he seems to... Read More »

Farfalle al Salmone 640

Sunday Pasta®: Farfalle al Salmone (Salmon)

According to leading dermatologists (well maybe one, in New York), salmon makes your skin look younger. And according to leading neuroscientists, it makes your brain function better. And according to me, it tastes great with... Read More »

Sunday Pasta Ravioli di Caprino con Salsa di Pomodorini Garrubbo Guide

Sunday Pasta®: Ravioli di Caprino con Burro e Pomodorini (Goat Cheese)

There are nearly a billion goats in the world. That means three goats for every American or 3/4 of a goat for everyone in China or 15 goats for every Italian. Anyway you count it, that's a lot of goats. And a lot of goat... Read More »

Sunday Pasta Crema di Lenticchie Garrubbo Guide

Sunday Pasta®: Cappelletti con Crema di Lenticchie (Lentils)

I've got my pulse on pasta. Or maybe, I've got pasta on my pulse. Either way, a winning combination: pasta and pulse. Lentils are a type of pulse, along with beans, field peas, chickpeas, and fava beans. The term “pulse”... Read More »

Sunday Pasta Ragu di Salsiccia in Bianco Garrubbo Guide

Sunday Pasta®: Ragu di Salsiccia in Bianco

My mortadella has a second name, it's  B-o-l-o-g-n-a. I was recently in Bologna, the home of mortadella, and I can assure that the real Mortadella Bologna has very little to do with its American namesake -  bologna, (aka,... Read More »

Sunday Pasta Penne al Forno con Melanzana Garrubbo Guide 2

Sunday Pasta®: Penne al Forno con Melanzana (Eggplant)

It is their language after all, so in theory they should speak more precisely than we do (and certainly better than the Aussies and other Colonials). Still, I do believe that an elevator should not be referred to as a lift. And... Read More »

Sunday Pasta Orecchieete con Cavolfiore Garrubbo Guide

Sunday Pasta®: Orecchiette con Cavolfiore (Cauliflower)

I have a growing stockpile of WSDs. That's right, Weapons of Self-Destruction. (You heard it here first.) But unlike Sadam and the Ayatollah, my WSDs aren't hidden; I carry them everywhere.  And my WSD's aren't manufactured by... Read More »

Sunday Pasta Pappardelle al Proscuitto 2 640

Sunday Pasta®: Pappardelle al Prosciutto

When pigs fly!  Yeah, I'll tell you when pigs fly.  Pigs fly every time their hind legs are cured in salt and then aged for 12-24 months in the vicinity of Parma, Italy. Pigs fly every time they are turned into prosciutto. ... Read More »

Sunday Pasta Conchiglie Integrale con Salsiccia e Mozzarella al Forno Garrubbo Guide

Sunday Pasta®: Conchiglie Integrale con Salsiccia e Mozzarella al Forno

Al forno!  I love the sound of those words this time of year.  Even though El Nino is making it feel like springtime, I'm sticking to my guns and will keep the oven on. Global warming ain't gonna  make me eat pasta salad. And... Read More »

Sunday Pasta Spaghetti con la Bottarga e Zafferano 2 Garrubbo Guide

Sunday Pasta®: Spaghetti con la Bottarga e Zafferano

I scream. You scream. We all scream for bottarga! Well, maybe not everyone. Only if you like creamy, salty, slightly fishy, and very delicious. What a treat. Bottarga is salted, cured fish roe, typically of the grey mullet... Read More »