Who would not want to celebrate at least once a year a wonderful plate of ribbon pasta cooked with butter and parmesan cheese? Like many foods we have grown to love, it is difficult to think of a world before it existed in our culinary lexicon. Fettuccine had been around now for close to a century. Pastas were actually seldom served at American tables 100 years ago. The age of mass production of foods and their distributions coincided with the discovery of Italian foods. The rest is history. Read more >
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