May 18th, 2011 by Bob Klein
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The predominant explanation for toasted pasta from Puglia, is that after the wheat fields are harvested and burned to remove the chaff and weeds, gleaners would come and pick through the ashes for the remaining charred kernels of wheat, which they would then mill and make into pasta. Chef Jonah found…
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May 5th, 2011 by Holly Wickham
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A consistently hot and dry region, the grapes of Puglia are most often very ripe and high in alcohol. And while Puglia is not one of the prized wine-producing regions of Italy, like much of southern Italy viticulture, it has more recently begun to evolve in interesting ways.
For Puglia, the grape of the moment is…
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April 8th, 2011 by Bob Klein
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For twelve evenings in May, within our regular a la cart menu, will be a focused, pre fixe menu from one of three distinct places within Puglia; the sea, the plateau, the home…
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November 8th, 2010 by Bob Klein
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Making a slight detour to Puglia for some sun, I drove into Cisternino for their Market Day. I’ve been to Cisternino a dozen time, but it is a maze of little streets. And when it was time to leave, I couldn’t find my car. Really. Seriously.
I tried backtracking, then…
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October 29th, 2009 by Catherine Meng
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Starting tonight through the weekend, we’ll be serving Barciole di vitellone e cicora: scaloppine of Magruder Ranch milk- and grass-fed vitellone stuffed with Knoll Farm puglian chicories. For this dish, Chef Canales will be using chicories that were grown by Rick and Kristie Knoll of Tairwa’ – Knoll Farms in Brentwood. Rick and Kristie grew these chicories from seeds Oliveto co-owner Bob Klein brought back from one of his annual trips to Italy. Bob had stayed with his friends, Armando and Rosalba of Masseria Il Frantoio, Ostuni in Puglia….
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