When i hear pappardelle I suddenly think of wildboar, even because i come from Umbria but who said we can’t use pork with them if we don’t have any wildboar to cook? And why not a good organic pork? Even better.
We are in New York celebrating Sensational Umbria, a month-long promotion of the foods and culinary traditional of this splendid region, the “green heart of Italy.” I wanted to share some of the photos taken thus far of our suppliers’ exquisite products on display at the Pranzo in Campagna luncheon at the Italian Trade Commission and on shelf at Eataly.
Just in time for seasonal feasting, we bring you regional specialties worthy of thanks-giving.