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 Nere con Gamberi 640

Sunday Pasta®: Tagliatelle Nere con Gamberi (Squid Ink with Shrimp)

I’m no marine biologist, but allow me to summarize the squid. There are 300 species of squid, which like their cousins the octopus and cuttlefish,  are cephalopods. They have a distinct head, body, 8 arms and two, usually... Read More »

Sunday Pasta Gnocchi alla Sorrentina 640

Sunday Pasta®: Gnocchi alla Sorrentina (Mozzarella)

Happy New Year. This year, I have once again considered many possible new years resolutions, but have again decided to ignore all of them. Instead, I thought it better to stick with what I do best: suggest New Year's resolutions... Read More »

Sunday Pasta Calamari con Calamari 640

Sunday Pasta®: Calamari con Calamari

Stick this in your Feast of the Seven Fishes!  That is, if you partake in that Christmas Eve seafood extravaganza. This dish would count as only one of the seven fish, however, as the other calamari in the recipe title is the... Read More »

Sunday Pasta Conchiglioni Ripieni 640

Sunday Pasta®: Conchiglioni Ripieni (Stuffed Shells)

Getting ready for Christmas? Consider this. Who needs stocking stuffers when you have these delicious little stuffers? This holiday season, forget the chotchkies and spend your time and money stuffing ricotta into pasta shells. I... Read More »

Sunday Pasta Risotto al Finocchi 640

Sunday Pasta®: Risotto al Finocchio (Fennel)

Fennel reminds me of Christmas, which reminds of over-eating (among other more important things). My Grandmother Virginia prepared an annual 10-course Christmas feast -- all homemade, from soup to ravioli to cannoli. Somewhere... Read More »


Sunday Pasta®: Ravioli di Zucca (Pumpkin)

With Thanksgiving Day fast approaching, the age-old question of “nature or nurture” strikes again. This time, as it relates to pumpkin pie. My brothers and I detest pumpkin pie. And so I ask: Is this because our taste buds... Read More »

Sunday Pasta Pennone con Ceci e Cipolla 640

Sunday Pasta®: Pennone con Ceci e Cipolla (Chickpeas and Onion)

In a show of solidarity for the New York doctor who was quarantined for Ebola, I put myself in a trial self-quarantine this weekend. I suppose I could have done as he did -- returned from West Africa with a fever and then taken... Read More »

Sunday Pasta spaghetti con bottarga new 640

Sunday Pasta®: Spaghetti con Bottarga (Roe)

Oh I get by with a little help from my friends Mm going to try with a little help from my friends Oh I get high with a little help from my friends Yes I get by with a little help from my friends With a little help from my... Read More »

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Sunday Pasta Pappardelle alla Boscaiola 640

Sunday Pasta®: Pappardelle alla Boscaiola (Mushrooms)

So herein lies the difference between Italy and America: Paul Bunyan. In America, Paul Bunyan is the fabled lumberjack of yore. He and his blue ox weathered many a severe winter and fearsome critter, but he still managed to cut... Read More »

Sunday Pasta Crespelle al Radicchio 640

Sunday Pasta®: Crespelle al Radicchio

How radicchulous! How little we know about radicchio, that is. Simply radicchulous. I've always favored bitter to sweet, hence my penchant for espresso and dark chocolate. So naturally, I gravitate to radicchio which is a... Read More »