CLASSIC PASTA OF LIGURIA/LA PASTA CLASSICA DA LIGU
Delicate pasta wafers called Corzetti are served in a delicate garlic and olive oil sauce.
Food writer and book author Laura Schenone brings a unique Ligurian recipe to Mary Ann's kitchen, where together they prepare delicate pasta wafers called Corzetti served in a delicate garlic and olive oil sauce. Mary Ann adds to the fun with Panzoti, an almond-stuffed little ravioli swimming in a butter sauce. Bravissima Laura e Marianna, e bravissima Liguria!