Octopus and Potato Salad – Academia Barilla
When I think of potatoes I think of comfort food: warm, soft heaps of boiled and buttered mash meant to stick to the ribs and keep us warm… Read More »
Orecchiette Pugliesi
I have recently developed a rather healthy obsession with a little-known variety of pasta called Orecchiette. It literally translates to ‘Little Ears’ in Italian. Orecchie = ears, ette… Read More »
About the Author/Cook: Farrell Spence is a lover of archaeology, food, cooking, music, history, books, baths, and wine… and not necessarily in that order. 
