New Olive Oils, Summer Parmigiano-Reggiano, All about the shop of pasta and more at chefshop.com/enews
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 Pasta!
The most interesting shape of things to come.
The short history of dried pasta is based on very little information.
It is believed that the Italians invented pasta. Well, actually it is more likely that the Chinese invented pasta and that Marco brought it back with him to Venetia. Unfortunately, it was a wet noodle and by the time it arrived (remember there were no trains or planes back then) back into the Doge's hands it was dry (and moldy) and inedible.
Even though the Doge was quite unhappy about the state of affairs of the pasta, he was however very happy with the blinds and named them Venetian.
Amongst all the other found “new foods” he loved the black rice and it was deemed to be planted in the fields of the Principato di Lucedio in the province of Vermicelli.
And, that the pasta people, as he deemed them to be called, were to make pasta with only semola di grano duro to very strict government controls.
This higher protein semola di grano duro is stronger structurally and therefore better for boiling.
When making pasta the old fashioned way, shaping the shapes with bronze (instead of teflon), makes a stipple on the surface of the pasta resulting in a more tasty experiential bite. What is also important is air drying at a temperature of less than 140 degrees which creates the most enticing pasta you can have.
And as the song goes…
Because you know it’s all about that shape!
‘Bout that shape, no fresh
I’m all ‘bout that shape, no fresca
Yeah it’s pretty clear, I ain’t into a wet noodle.
One shape does taste better than another!
Shop now for your favorite shape!
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 In the dead of winter
Summer is here
When older is better.
When you're older, cutting the cheese, especially when it comes to Parmigiano-Reggiano, timing matters. And this month we are going to break open the wheel the last week of the month.
On the 30th we will be shipping out the just harvested 40 month old cheese. The timing is just about right after a holiday of glutinous gluttony gut filling foods!
All the sweets and the treats were wonderful but it's time to get back to a more reasonable diet. And in my mind, a simple kitchen & dish approach is not only easy, it is a way to pick and choose.
This time of year one of the simplest dishes to make is to take a perfect dried pasta, made with bronze dies to ensure the "stipple" to catch the most flavorful olive oil of the year, olio nuovo and with a sprinkle of capers and flakes of tuna! And then top it off with a touch of summer, Summer Parmigiano-Reggiano that is!
Aged Parmigiano-Reggiano is one of the great food miracles of man and nature. Where the tyrosine crystals add even more healthy crunch and aging the cow's milk changes its structure to be better for you. (Well we don't know that, but it sure tastes better.)
Shop Now for Summer Parmigiano-Reggiano! (Order ASAP as it goes quickly!)
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New Olive Oils
Complete Tasting Notes!
Olives (above the equator) are harvested as early as September when they are green to well into December. Weather, as expected, plays into the harvest timing every year, and overall harvest of olives for oil has been starting sooner in the year than ever before.
Olives are harvested once a year and the freshest oil you can find in 2017, above the equator, will be the olives harvested in 2016.
At harvest, oil producers find the best combination of their olive varieties and crush to make their own unique flavor profile. And then they bottle just a few cases of just harvested oil, before the sediment has settled, creating a once-a-year taste sensation of vibrancy and floral fruitiness of an often sharply expressive nature.
We have five this year for you to try and enjoy.
Imagine a tightly diced garlic clove cooked lightly in a touch of olive oil. Then imagine lifting with tongs, a perfect al dente, shapely, long legged pasta from the water and twirling it into the waiting garlic and oil pan, drizzling a touch more olio nuovo and you have a meal that is like no other.
Limited supply!
Shop now for Olio Nuovo Harvest!
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Smoked Orange Bitters
Think tequila or mezcal or a drop into your hot chocolate. Adding a hint of smoke to the zest of orange makes this one fun bitter!
Pyramide Tropiques
Francois Pralus' Pyramide is an amazing wonderful chocolate stack. Compare the same species of bean grown in different parts of the world! Ten bars, over one pound of chocolate!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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