Today’s Newsletter Includes:
Why too much zucchini is actually a pretty good problem to have.
The Italian pasta that turned one humble squash into something unforgettable.
My richer take on Pasta alla Nerano, built after years of eating my way through zucchini season.
What you would be missing out on if you didn’t join me on my trips to Oaxaca and Africa.
If you've ever wanted to see the world through its food, culture and the people who make a place special, I'd love to have you join me. I don't put my name on just any trip. Every one is thoughtfully curated with incredible partners and built around the kinds of experiences you simply can't recreate on your own. The people who've traveled with me have had an absolute blast. So have I. These journeys are one of the most rewarding parts of what I get to do.
Oaxaca is one of the most exciting food destinations on the planet, and this trip is designed to help you experience it beyond the guidebooks. We’ll explore vibrant markets, meet remarkable artisans and cooks, dive into the world of mezcal and share unforgettable meals that tell the story of the region. It’s an immersive experience built with care, curiosity and plenty of fun.
This is one of those trips you’ll be talking about for years. We’ll experience extraordinary restaurants, world-class wines and unforgettable safari adventures while exploring one of the most beautiful countries on Earth. Every detail has been carefully considered to create a trip that is equal parts adventure, discovery and incredible hospitality.
Every summer it happens. Not mosquitos. Not unwanted relatives at the beach house. The zucchini show up.
First it’s a few from the farmer’s market. Then your neighbor leaves a bag on the porch. Then your garden decides to produce enough to feed a small village. We all eventually run out of ideas. Grilling it. Roasting it. Baking another loaf of zucchini bread that nobody really wanted in the first place.
The Italians solved this problem more than 70 years ago.
Pasta alla Nerano isn’t an old peasant recipe that’s been around forever. By Italian standards it’s a modern creation. The dish was officially created in 1952 at Ristorante Maria Grazia, a family-run restaurant in the tiny fishing village of Nerano on the Sorrento Peninsula. According to the family’s story, Donna Rosa improvised the pasta for Prince Pupetto di Sirignano, what a great name, a regular customer who had dropped in for lunch. Whether every detail is exactly true doesn’t matter anymore. The restaurant is still there, the family is still making it and the dish has become one of Campania’s great culinary gifts.
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