April 21st, 2010 KELLY CLARKE | Food Reviews & Stories
 

Devour 2010

     
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[EUROMANCE] Before the farmers market boom, the Food Network and ingredient porn, PastaWorks provided locals with a bucolic vision of how seductive food can be: roomy bins piled high with pretty local produce; a meat counter where the butcher will explain what guanciale is (and has pig intestine on hand for making the house sausages). The cheese selection is wondrously vast and ready for sampling, while each aisle brings new pocket-emptying marvels, from fleur de sel, bittersweet chocolate and syrupy balsamics to the shop’s own fresh pasta and sauces.


Grocery list: Fra’ Mani salami, house sausage, grassy olive oil, bottle of Italian vino, Gorgonzola dolce.

 
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