The Pasta Shop hosts a panel discussion with Carol Field and Fabrizia Lanza moderated by Jessica Theroux about the ever-present strength of Italian cooking in America and the importance of documenting traditions that are then adapted into modern life.  The lively discussion is augmented by recipe and ingredient tastings that further illustrate, deliciously,  the Italo-American connection and how Italian cuisines and ingredients have become standard in American kitchens.

Carol’s newly updated The Italian Baker beautifully illustrates some of the best Italian baked creations and Lanza’s new Olive: A Global History, focuses on the most important ingredient for Mediterranean cooking; extra virgin olive oil.  

Carol spent over two years traversing Italy to capture the regional specialties and then adapting them through rigorous testing in her own kitchen for The Italian Baker, first published in 1985. The Italian Baker, Revised: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies, updated for the new generation of home bakers, has added four-color photography plus new ingredients and equipment sections, source guides, weights and measurements, and instructions for the natural yeast method. One of the most revered baking books of all time, this landmark work will continue to be a must for every serious baker. 

Fabrizia Lanza's  Olive: A Global History is a succinct and engaging history. Fabrizia traces the olive’s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes, to the sixteenth century, when Europeans brought the olive to the New World, to the present day, when, thanks to waves of immigration and the popularity of the healthy Mediterranean diet, the fruit has successfully conquered our palate.

Jessica Theroux's award-winning Cooking with Italian Grandmothers, Recipes and Stories from Tuscany to Sicily documents a way of life in a charming collection of recipes, techniques, anecdotes, and photos that celebrate Italy’s most experienced home cooks.