The Pastas of Piemonte: Fantastico (fuel) for the rigors of hiking

I am Italian. I eat pasta and drink wine. Allora, I’ll never be a size 0 but it’s a small price to pay for such a joyous life.


There are over 600 artful shapes of pasta. Spaghetti, vermicelli, rotini, fusili, tortellini, linguini, fettuccine, penne, and capellini are common on every American menu and store shelf.



But I’m in Piemonte and in love with the local pasta. In this region, tajarin (tie-yah-REEN) reigns as the most popular pasta ever. It’s a thin, bright-yellow pasta topped with an earthy porcini mushroom sauce.

The allure of this pasta made with forty eggs is undeniable.

And, yes, emotion is unquestionably a part of my enchantment.  As it is with anyone who has a pulse.


World Pasta Day is the brainchild of the World Pasta Congress. Experts from all over the world come together to discuss the glories of the noodle.

I’m celebrating this momentous occasion with a day and night (ok, let’s be honest here, days and nights) of carbohydrate overload.  Should you wonder, naps are mandatory.


There is no doubt that it takes a village to feed me.  These warm and wonderful Italians are supportive folks.


Mi amici, waste no time. Gather the villagers. Make plans.

Tomorrow is World Pasta Day!

How will you celebrate?

Toni 10/24/16

More Fodder! (Might this be what’s missing in the political scene?) Bob’s Red Mill: Bob Moore is the World Porridge Champion

Women who speak up and show their smarts and expertise don’t need a president (or even a presidential candidate) who codifies the put-down. Just call me nasty