BY: Ann Trieger Kurland
Giulio Caperchi, 32, was born and raised in Rome, a city built upon seven hills. When he and his wife, Carol, 33, opened a pasta business here in a Melrose commercial kitchen, it seemed fitting to name their company Seven Hills Pasta Co. While most artisan pasta makers produce only fresh pasta, Caperchi crafts dried pasta made the old-fashioned way. He uses only two ingredients, high quality semolina and water, and pasta machines imported from Italy.
Small batches of dough are extruded through custom-made bronze dies, instead of Teflon used by large commercial brands, and then slowly air-dried. Bronze creates a rugged texture on the pasta’s surface so sauce clings to it. “Dried pasta is easier to cook al dente,” Caperchi says. Although he studied at a culinary school in Rome and worked in trattorias, it was Caperchi’s grandmother who taught him pasta making as a youngster.
SOURCE: https://www.bostonglobe.com
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
Saturday, August 23rd, in Boston, the 87th anniversary of the execution of Nicola Sacco an...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...