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

Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%
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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111