Return to Content

The Day of the Pomodorata

The Day of the Pomodorata
0 votes, 0.00 avg. rating (0% score)

Meanwhile, Damian decants a bottle of Barolo. “My father and I found this in Italy a couple of years back. It has some smoky notes that go well with the wood-grilled lamb,” he says. “But we love to start with a bottle of Falanghina, a true expression of where our family is from–Campania.”

Soon the bocce balls come out, and an impromptu lawn-bowling challenge begins. But pasta waits for no one, so once the handmade noodles are tossed in the red sauce, the small clan is seated and ready to toast their hard work–and a way of life they won’t let themselves forget.

For details on processing preserved foods, visit: uga.edu/nchfp

Bring New England Home

Get a 1 year of Yankee Magazine for only $10!

In this issue: 

  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make

Subscribe Today

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111