Pasta from the Past class teaches simple handmade shapes
In Regent Square, Istituto Mondo Italiano founder Viviana Altieri leads weekend hands on pasta sessions. The Sardinian malloreddus calur giones and Ligurian corzetti are made with egg and semolina dough using minimal equipment.Participants, including Karen and her daughters, share a sit down meal with wine after learning kneading, resting, and testing dough consistency.
MENTIONED IN THIS ARTICLE
Viviana Altieri
Altieri
Istituto Mondo Italiano
Regent Square
Istituto
Pittsburgh
Italy
Karen
Jessica
Lauren
Christina
Sardinian Gnocchi with Sausage Raga
A robust dish of Malloreddus with fennel saffron sausage raga. Semolina dough kneaded with warm water rests, then simmered sausage, onions, garlic, white wine, saffron, tomatoes and basil folded into al dente gnocchi. Pecorino serves. Serves five.
Summer berry bars with lemon glaze recipe note
A compact recipe note describes making summer berry bars with blueberry and strawberry filling on a crumb crust. It covers ingredients for a lemon glaze optional, oven temp, pan prep, crumb crust mixing, and cooling tips while praising ease vs a pie. It notes cooling on a rack and serving without glaze.
Hydration supports kidney function and joint health tips
Phyllis J. Molnar outlines how fluids dilute urine to protect kidneys and prevent stones, notes citric juices help, warns dehydration raises infection risk, and explains dehydration reduces synovial fluid causing joint pain. She cites coffee may hydrate and advises regular urination every 2 to 3 hours.
Triple Citrus Ade Recipe From Readable Text
A citrus drink recipe combines lime orange and lemon juices with hot water and sugar to dissolve, then adds cold water and ice. The mixture is poured into a pitcher and served with citrus slices as garnish. Serves six. Source: www.
MENTIONED IN THIS ARTICLE
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Sono Motoyama
Pittsburgh Post-Gazette
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Philly
Wberry Crumb
Sallys Bakingaddiction.com
Gretchen McKay
Phyllis J. Molnar
Chronicle- Telegram
the Gazette
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Www
Ewart.com
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