The New York Times Agency May 2010
EN_00918016_5586
(NYT13) BOLOGNA, Italy -- Dec. 25, 2007 -- ITALY-BOLOGNA-TORTELLINI-ADV30 -- The hands of Leonardo Iacono, who makes fresh pasta at his class at Fattoria Corte Roeli, outside Bologna, Italy, on December 2007. Bologna might be best known abroad for its meat sauce, but in late December tortellini takes center stage, when families gather for traditional dinners of the tiny filled and twisted packages simmered in broth. Back in the old days, of course, people always made their own tortellini. But today, few sit around Grandma's kitchen table twisting sloglia, or thin pasta sheets, into ring-shaped dumplings. So, in recent years, tortellini cooking classes have sprouted throughout Bologna, offering new lessons on the Old World cuisine. (Chris Warde-Jones/The New York Times)
CENA MINIMALNA - 100 USD
2007-12-25
EAST NEWS
The New York Times Agency
CHRIS WARDE-JONES /The New York Times/Redux
redux13373742
1,16MB
36cm x 24cm by 300dpi
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