Pasta: Difference between revisions

  Accessed only via up-down-side-to-side-over-and-again gut-wrenching roads, the business until recently was owned by the Mafia, the vintages named for the family’s children. Because of course. Yet neither the drive nor the lineage seems to bother the winery’s cook, Piera Ferruzza, who’d agreed to teach me rustic Sicilian cooking.

At the moment, she’s more focused on her beans—plump, brown borlotti that have simmered for an hour with chopped yellow onions and rosemary, the first and richly aromatic stage of pasta con fagioli, which she is preparing for me and Salvatore Messineo, the retired stolen art investigator to whom the Italian government entrusted the winery when it was taken from the Mafia. Because of course.