It was not until the mid-nineteenth century that modern paella was created in an area around Albufera (a fresh water lagoon near the city of Valencia). At lunch time, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they...
Forno Bistro Executive Chef Ryan McCormick prepares our classic Con Porcini with fresh egg pappardelle. This classic Forno Bistro dish has made several seasonal appearances on our Dinner Menu over the years and now you can make it at home with the help of Executive...
Last Monday, September 8th we hosted our 5th Annual Joseph Carr Wine Dinner at Pasta Pane Rustic Italian Bistro. It was the largest Joseph Carr event we have held and perhaps the best. We are grateful and appreciative to Joseph Carr for making this event part of his...
The legend of the invention of Risotto alla Zafferano goes back to the year 1574. The Duomo di Milano, the magnificent Gothic cathedral, was being built, and a young apprentice named Valerius was in charge of staining the decorated glass for the windows. Everybody was...
The legend of the invention of Risotto alla Zafferano goes back to the year 1574. The Duomo di Milano, the magnificent Gothic cathedral, was being built, and a young apprentice named Valerius was in charge of staining the decorated glass for the windows. Everybody was...
Spain happens to be the world’s largest exporter of strawberries. We don’t necessarily think of strawberries as being Spanish in this country as most of this production is consumed within Europe. This, coupled with the fact that here in NY we have access to some...
