Artisan Italian pasta producer, Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Join Gianluigi on Tuesday, June 3rd, as he discusses farro and shows how his family has produced the finest pasta, made from this ancient wheat form and from other whole wheat varieties, using traditional methods. He will also explain the best technique for cooking whole grain pastas as well as whole farro grains.

His products will be featured in recipes from NYWCA member, Dana Jacobi's latest book, The Essential Best Foods Cookbook.

Dana will discuss her newest book and will prepare dinner featuring Iced Melon Shooters; Smoked Salmon & Goat Cheese Crostini with Fennel Gremolata; Tuscan Minestrone with Butternut Squash and Farro; Fusilli with Broccoli Bolognese; Five-Way Chili Spaghetti; Garlic Greens; Sparkling Spring Fruit Salad with Mint; and Green Tea Shortcake. Prosecco and Italian wines will be poured. There will be a generous goodie bag supplied by Manicaretti, the importer of Rustichella d'Abruzzo.

Volunteers are needed. Please contact Dana Jacobi, djacobi@aol.com or 212.744.0939 Please register through Brown Paper Tickets at http://www.brownpapertickets.com/event/34586

Or send checks to Dana Jacobi, 460 East 79th St., New York, NY 10075

Location:		Italian Culinary Center, 302 Fifth Ave (31 Street), 9th Floor Take the M5 bus or the 6 subway
Date:		Tuesday, June 3
Time:		6:00 to 8:30 pm
Event:		Open to 40 NYWCA members and guests. This a For-Credit program.
Cost:		$40 for Members; $45 for Guests

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