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 Paccheri con le Cozze e Fagioli 640

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

Espresso. Why is good espresso so hard to find in New York City?  There are literally thousands of cafes and Italian restaurants in New York, all claiming to serve espresso.  It's mostly all sub-par.  Of course, there are... Read More »

Sunday pasta Fettuccine Integrale con Cavolini di Bruxelles e Salsiccia 640

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 »

Sunday Pasta Risotto all'Astice 640

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 »

Amatriciana Leggera 640

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 »

Sunday Pasta Penne alla Polpa di Granchio 640

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 »

Sunday Pasta Riccioli al Limone con Gamberi 640

Sunday Pasta®: Riccioli al Limone con Gamberi (Lemon and Shrimp)

Napoli (Naples) is spectacular in its natural and architectural beauty, though I have always heard it's a rough place, controlled by the Camorra (their mafia).  Seeing is believing. During my recent trip I was the victim of... Read More »

Sunday Pasta Fusilli con Ricotta di Bufala 640

Sunday Pasta®: Fusilli con Ricotta di Bufala (Buffalo Ricotta)

"Oh, give me a home where the buffalo roam. And the skies are not cloudy all day."  Now, I'm not talking about a little house on the prairie where the buffalo are actually called buffalo.  I'm talking about a home (tastefully... Read More »

Image from http://www.wineaccess.com.

Wine Pairings for Spaghetti con Zucchini

Wine pairings for Spaghetti con Zucchini White: Trebbiano from La Valentina, Masciarelli and Valori Zucchini shows a lot of earthy and herbal notes that subtly exude freshness. Many Italian white wines mimic this flavor... Read More »

Sunday Pasta Spaghetti con Zucchini 940

Sunday Pasta®:Spaghetti con Zucchini

Why is it that most people can pronounce the word “zucchini” with relative ease but can’t seem to manage a proper “bruschetta?”  Believe me, this is not a mere tomato-tomahto, potato-potahto kind of thing; it’s just... Read More »