My good friend, co-founding member and current President of the Slow Food Saratoga Region chapter and culinary professor Rocco Verrigni of Schenectady Community College is currently in Italy for a few weeks re-exploring the country's gastronomy as well as personal geneology. Rocco is well versed in Italian cuisine, having taken the Master Italian
Regional Cooking and Cultural Course at the Slowfood proprietary school
(Instittuto Superiore di Gastronomia) in Jesi, Marche in 2006 while on sabbatical from SCC.
Over the next few weeks, I will be posting occasional reports from Rocco regarding his experiences in Italy as he explores the food and culture of Lombardia, Emilia-Romagna, Abruzzo and Puglia. Please stay tuned.