About Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. Learning from his parents and grandparents, he cooks a wide range of Italian dishes and 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, a cultural institution of the Italian government, and is also an attorney and investor. He is a citizen of both the United States and Italy.

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Sunday Pasta Farfalle all'Arrabbiata 3 640

Sunday Pasta®: Farfalle all’Arrabbiata (Spicy Tomato Sauce)

Floats like a butterfly, stings like a bee. I’ve been waiting to use this quote for about a year, ever since seeing the Muhammad Ali biopic, even though, as far as I know, he has absolutely no connection to either... Read More »

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Sunday Pasta Pennette con le Olive Nere e Pecorino640

Sunday Pasta®: Pennette con le Olive Nere e Pecorino (Black Olives)

A news article on aquaphobia (fear of water) recently caught the eye of my daughter Veronica. She can't relate; she's a fish. But she knows me, and suggested that I somehow tie phobia into Sunday Pasta. Of course, I told her that... Read More »

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Sunday Pasta®: Fusilli alla Checca (Tomato and Mozzarella)

Once again, I was in an interminable, unnatural, and indecent bind. I did not enjoy the pain. Soft music played in the background as a soft voice commanded me to focus. Yes, this was yoga class. I thought to myself, "But I am... Read More »

The Art and Science of Beautiful Espresso

Espresso is an artisanal drink, intertwined with the maker, requiring skill, patience, and passion. This concept is at odds with modern society, which is why finding authentic Italian espresso is so hard these days. In... Read More »

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Sunday Pasta®: Paccheri con le Cozze e Fagioli (Mussels and Beans)

They say that civilization is defined by table manners.  And so today we take on one of the greatest threats known to modern civilization. That’s right, I’m talking about the flip-flop.  Let me explain: Flip-flops belong at... Read More »

Espresso.

Espresso in New York

Why is it so hard to find a good (Italian) Espresso in New York? Just a few years back, I wrote that I found it nearly impossible to find good espresso in New York. I'd now like to qualify that statement. Today I ask: Why is... Read More »

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Sunday Pasta®: Fettuccine Integrale con Cavolini di Bruxelles e Salsiccia (Brussels Sprouts and Sausage)

The news has been especially distressing and depressing as of late. So, rather than dig in and absorb all of the nastiness, I've decide to retreat into food, where I can dig my head right into the sand -- like an ostrich.... Read More »

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Sunday Pasta®: Risotto all’Astice (Lobster Risotto)

Mmm. Risotto all'Astice, which loosely translates into delicious, excessive, and Italian; three of my favorite things. But why today? Well, I was provoked.  First, just last weekend, the Wall Street Journal declared that... Read More »

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Sunday Pasta®: Spaghetti all’Amatriciana Leggera (Prosciutto and Cherry Tomatoes)

In Rome last week at Ristorante Caminetto, I could swear that I heard Kate Moss screaming, "I don't care if I become a size 4, just give me more!" Naturally, her agent taped her mouth shut and whisked her away. "What's all the... Read More »

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Sunday Pasta®: Penne alla Polpa di Granchio (Crabmeat)

"Hmm, a five letter word for happiness... money," Mr. Krabs. I'm not saying that I actively seek out Sponge Bob. It's just that I don't look away when my kids are watching it. I'm not embarrassed to admit that I enjoy watching... Read More »