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March 02, 2007

Advice To Those With A Great Love Of Pasta And A Greater Lack Of Time


Dominic Armato

When you've been taking care of your (awesome) new son, and you're grocery shopping at Dominick's for the basics at 9:00 on a Saturday night because that's the easiest time to get away, and you think to yourself that you've barely cooked for months and you really have a hankerin' for a good Rigatoni all'Amatriciana, and the only ingredients available to you are the deli pancetta and Bel Gioioso "Romano"...

...just don't do it. Seriously. It'll only end in disappointment.

It's an easy target, I know, but this stuff is as closely related to pecorino as Parmigiano Reggiano is to string cheese. Ug.

Comments

Crafted in Wisconsin. Bel Gioioso.

'nuff said.

While I'm reluctant to deride our neighbors to the near north, unlike... say... Wisconsin Cheddar, the phrase "Wisconsin Pecorino" just doesn't inspire confidence.

Incidentally, the Bel Gioioso website states that their pecorino won an American Cheese Society prize in 2004 for best in class, which mostly makes me wonder if the class was "Best Wisconsin Pecorino Produced East of Green Bay and North of Manitowoc". But even that I find hard to believe.

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