Posts by Jeremy Parzen

Tajarin, Piedmont’s classic pasta, smoother than a baby’s bottom

There is arguably no dish more quintessential to Piedmontese cuisine than tajarin, the Piedmontese dialectal name for taglierini or tagliolini, thin long noodles, akin to but more narrow than their cousins in Emilia-Romagna, tagliatelle. A strictly egg-based pasta, they are typically served with a ragù made from frattaglie, in other words, innards (also known as… Continue reading

Bric Paradiso: “a great Nebbiolo at a reasonable price” according to Joe Bastianich and David Lynch, authors of Vino Italiano

When it was first published in 2002, the renaissance of Italian wine in the U.S. was just beginning to take shape. Vino Italiano: The Regional Wines of Italy by Joe Bastianich and David Lynch (Clarkson Potter) was a watershed moment for the Italian wine trade. At the time it was the most comprehensive guide to… Continue reading