Photo: Hannah Whitaker/New York Magazine
Now that you know the secret behind the mozzarella at Torrisi, you might want to hear about Sara Jenkins’s favorite dry pastas. In a new column for The Atlantic, she says she’ll be deciding between Benedetto Cavalieri from Puglia (“very hard to get wholesale”), Latini from Le Marche (“really expensive”), Pasta Setaro from Torre Annunziata (“really good, but it too has gotten expensive”), Rustichella D’Abruzzo (“a good product and readily available”), and Di Martino from Gragnano (“suitably unknown and the price point is really good”). [Food/Atlantic]
