Janelle Maiocco

Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

Morelli Pasta

Morelli Pasta

pasta factory www.talkoftomatoes.com
pasta factory www.talkoftomatoes.com

Morelli Pasta.

When I am lucky enough to be traveling in Italy (I just returned from a trip sponsored by DaVinci Wines; it was fantastic and then some!), it doesn’t take long for me to start craving pasta daily.

I am not sure why this doesn't happen when I am home (Seattle, WA, USA); but in Italy, my internal 'dinner bell' ushers in a craving for ‘a plate of pasta & ragu and a glass of Chianti.' Now that I am home again, I have big plans for ragu-making. If you cannot wait for what I have in store for DaVinci Wine, you can peak at my cinghiale ragu.

morelli pasta factory www.talkoftomatoes.com
morelli pasta factory www.talkoftomatoes.com

While touring Italy, we were most fortunate to visit a pasta factory. Antico Pastificio Morelli (c. 1860) is near Pisa, Italy. Visit their site www.pastamorelli.it. It was fantastic to see the pasta being made, cut, dried and packaged. They are careful and passionate about their ingredients and in most cases actually include the wheat germ. I am happy to say, I went home with 3 packages of pasta tucked in my suitcase. There is simply nothing like good, really really good pasta. Which convinces me of two things: either make it myself or splurge and buy the ‘expensive’ dried pasta on the grocer shelves. I mean, if I am spending time making a brilliant ragu, it deserves the best pasta… right?

making pasta www.talkoftomatoes.com
making pasta www.talkoftomatoes.com

Chianti anyone?

By the way, a trick I want to share. When I make pasta I usually save ½ cup of the pasta water. Why? Just in cast the sauce I am making for the pasta (ragu, alfredo, you-name-it) needs thinning. Pasta water is more substantial and flavorful than plain water.

Chickens like fennel. I like cavalo nero.

Chickens like fennel. I like cavalo nero.

Wisconsin Cheese: The New York (cheeseburger)

Wisconsin Cheese: The New York (cheeseburger)