Gayle Keck's Blog
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Apr.22.2008
It’s an unassuming plate - little irregular lumps of nearly naked pasta. No visual fireworks, no flashy garnish. I doubt I’d have ordered the agnolotti dal plin if a dining companion hadn’t praised it. “Guido’s mama makes them all by hand,” Daniel said, describing the folded, veal-stuffed pockets...
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About Gayle
Gayle Keck writes about travel and food - preferably both at the same time. She has sipped fermented mare’s milk in Kyrgystan, dug for truffles in Italy, crafted wine at Napa Valley’s “Crush Camp” and munched her way through every continent except Antarctica...
Causes Gayle Keck Supports
Kiva.org, heifer.org