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The Day of the Pomodorata

The Day of the Pomodorata
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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

Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

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