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 Tagliatelle ai Carciofi garrubbo Guide

Sunday Pasta®: Tagliatelle ai Carciofi (Artichokes)

I. Hate. These. Three. Word. Taglines. Separated. By. Periods. Examples: Discover. Interact. Optimize (For a web agency) Strong. Stable. Secure (For a bank) Tone. Burn. Sculpt. (For a fitness company) Enough.... Read More »

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Sunday Pasta®: Penne con le Fave (Fava Beans)

Absolutely Favulous! Favtastic! This is no Favrication. Everyone loved it, Favmously.  But before you commit to this springtime Favarite, a couple words of caution. First, in order to maximize pleasure, you might want to combine... Read More »

Oreecchiette con Salciccia e Piselli Garrubbo Guide

Sunday Pasta®: Orecchiette con Salciccia e Piselli (Sausage and Peas)

Forget about all of these merged-name celebrity couples with huge Twitter followings and no discernible skills.  Back in the day, Frank Sinatra and Ava Gardener were the real It couple. Not since Anthony and Cleopatra... Read More »

Sunday Pasta Fettuccine ai Funghi e Pomodoro Garrubbo Guide

Sunday Pasta®: Fettuccine ai Funghi e Pomodoro (Mushrooms)

I don't mean to get all 1984 on you, but why would you want to buy your books from Big Brother? Eerily keeping track of your every thought.  And I don't want to drone on about drones, but do you really want your books... Read More »

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Legend has it that this dish was originally made in Rome for Pope Pius XII, and thus named for his little "papalina" (skullcap).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 »