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☆ What Is Italy’s Most Prized Stuffed Pasta?
▼ + stars: | 2024-05-13 | by ( Dawn Davis | Sharon Radisch | ) www.nytimes.com time to read: +1 min

T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and complicated history of the country’s national symbol. Click here for a field guide to stuffed pasta, as an accompaniment to this article. FOR MUCH OF Italy’s history, ravioli was a luxury reserved for banquet tables or feast days. All pasta was a rarefied food in the Middle Ages, but few forms captured the popular imagination as completely as stuffed pasta, considered the noblest of the species. The “Encyclopedia of Pasta” (2009), the Italian food historian Oretta Zanini De Vita’s decades-long effort to catalog Italy’s most popular food, identifies more than 80 types of pasta ripiena (“stuffed pasta”), allowing for countless variations.

Persons: T’s, ravioli, ”, Giovanni Boccaccio, Florentines, del, Oretta Zanini De Locations: Italy

☆ Rugs That Ripple Like a Stream
▼ + stars: | 2023-11-10 | by ( ) www.nytimes.com time to read: +2 min

When Tina Swedrup, its current co-owner, received his message, “I of course Googled him,” she says. “My motto was ‘keep it simple,’” says Zanini, who counts traditional Swedish rag rugs and the distinctively glazed mid-20th-century pottery by Berndt Friberg among his inspirations. In preparation for the process, Zanini had to handpick threads in 1,800 different hues. The resulting mélange creates the illusion that the stripes are rippling like the surface of a stream. “I thought, ‘It will never match the beauty [Måås-Fjetterström] created in her lifetime,’” says Zanini, whose rugs are available made to order from the company’s permanent collection.

Persons: Marco Zanini’s, “, ”, Halston, Märta, Tina Swedrup, Swedrup, Zanini, Berndt Friberg, ’ ”, ” — Laura May Todd Locations: Italy, Milan, Swedish, Båstad

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