Pasta on Sunday is a tradition enjoyed by Italians around the world. Family and friends gather together to share their traditional recipes or try new ones. In order to preserve this unifying and magical tradition, The Garrubbo Guide is proud to publish our weekly features Sunday Pasta® and a Sunday pairing. In addition to the authentic pasta recipe, we provide historical background and our accompanying wine recommendation. Buon Appetito!
This is a difficult subject to broach in any context, but particularly so in a prim and proper family blog such as this, where it would be absolutely gauche to mention Dominique Strauss-Kahn, Elliot Spitzer, or their libertine... Read More »
Technology has certainly made it easier for people to share recipes. To wit, this blog would not have been possible just 15 years ago. But when it comes to pasta, I blame the Internet for stifling creativity. For example,... Read More »
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 »
It happened one day. On a cold gray Saturday in January, during the journey from Slovenia to Venice, in a car, driven by the thought of lunch on the Grand Canal. The rest is a dreamlike blur: See sign for the Italian border.... Read More »
To cry, or not to cry, that is the question: Whether 'tis Nobler in the mind to suffer The Slings and Arrows of eye-burning Onions, Or to take Arms against the Sea of tears, And by opposing end them: to not cry or weep No... Read More »
It's that time of year again and I've got lamb on my mind. I can already taste our Easter leg of lamb, stuffed with garlic and rosemary. I love lamb chops too, especially at a cocktail party when the tiny little ones are... Read More »
In case you were wondering, the creative genius behind the Guida Garrubbo logo is Davide Carbone, who hails from Biella, the Italian textile capital, in Piemonte. Naturally, these days he's doing cool things in Williamsburg,... Read More »
Hey, you got anchovies in my broccoli rabe. No, you got broccoli rabe in my anchovies. Want two great tastes that taste great together? Forget peanut butter and chocolate, and sweet and creamy for that matter, and go for... Read More »
Perhaps the most noble profession of all is that of the architect, whose calling is to leave the world a gift of lasting beauty, a piece of the heart and mind. Although we now live in a time when architecture in New York often... Read More »
Darwin would be proud of lasagna. Talk about the power of evolution and global contribution. We can start 2,000 years ago in ancient Rome, with lagana, arguably the world’s first sheet of fresh pasta. The word evolved into... Read More »
