{"id":8167,"date":"2018-09-17T19:52:31","date_gmt":"2018-09-18T02:52:31","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=8167"},"modified":"2018-09-17T19:52:31","modified_gmt":"2018-09-18T02:52:31","slug":"happy-belated-national-linguini-day","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2018\/09\/17\/happy-belated-national-linguini-day\/","title":{"rendered":"Oh, the Pastabilities! Happy (Belated) National Linguini Day!"},"content":{"rendered":"

 September 15th was National Linguini Day. Celebrate with these tips and a recipe from Gourmand World Award Winning Chef Maria Liberati. Please feel free to use this article as is. For additional comments, an interview, or photos please reach out to me at  <\/b><\/i><\/span><\/span>publicityintern1@marialiberati.com<\/b><\/i><\/span><\/span><\/span><\/a><\/u><\/span><\/span> or 215-436-9524<\/b><\/i><\/span><\/span><\/span><\/span>
\nHave a great week!<\/span><\/span>
\nDanasha <\/span><\/span>
\n 
\nHistory Behind the Pasta<\/b><\/span><\/span>
\nThings could get messy today being that the world is celebrating National Linguini Day! The salmon\u2019s been seared, and the cream has thickened. Linguine, which translates to “little tongues” in Italian, originated in the Liguria region of Italy.<\/span><\/span> Linguine was developed about 400 years ago and the noodle is a thin, flat noodle, with a narrow and elliptical shape causing it to be a more delicate pasta.  The pasta has been known for being in seafood dishes opposed to the normal meat sauces. The pasta tends to be paired with thinner, lighter sauces when served. <\/span><\/span><\/span>Take a moment to imagine you\u2019re there at one of the local cafes, taking in the wonderful aromas of good, swirling and twirling your fork around the linguini!<\/span><\/span><\/span><\/span>
\nOh, the Pastabilities!<\/b><\/span><\/span><\/span>
\nGrab your apron and make homemade pasta. It isn\u2019t that hard to make your very own pasta! For Linguine, the only handy equipment you\u2019ll need is a pasta press. Then start with two eggs, a cup of flour and get your hands dirty and in no time at all you\u2019ll have your own pasta!<\/span><\/span>
\nIf you aren\u2019t quite the chef, buying some linguini at your local market is just fine. I suggest serve it up family style with all your friends and family around the table for some good eats and good conversation. Don\u2019t have a recipe in mind? Check out Maria Liberati\u2019s <\/span><\/span>Linguini with Salmone e Mandarini (Salmon & mandarin oranges<\/i><\/span><\/span>) recipe here: <\/span><\/span>https:\/\/www.marialiberati.com\/2011\/02\/07\/shakespeare-romeance-salmon-mandarin-oranges-linguini\/<\/span><\/span><\/a><\/u><\/span><\/span>. <\/span><\/span><\/span><\/span>
\n<\/a> What is not to love about Linguini? Don\u2019t limit yourself, indulge in a little or A LOTTA Linguini today!<\/span><\/span>
\nCelebrity Chef\/Award Winning Author-blogger Maria Liberati is the author of the Gourmand World Award Winning book series The Basic Art of Italian Cooking. She is executive editor of The Basic Art of Italian Cooking by Maria Liberati and blog at <\/b><\/span><\/span><\/span>https:\/\/www.marialiberati.com\/blog2-<\/span><\/span><\/span><\/a><\/u><\/span><\/span> winner of culinary travel blog of the year 2013 by the NY Travel Writers’ Society, and with 300,000 worldwide subscriber<\/b><\/span><\/span><\/span><\/span><\/span>
\nUPCOMING EVENTS:
\n*November 8th- Bacco Italian Restaurant- 6:30- A NIGHT IN TUSCANY_ includes a 4 course Tuscan meal and Tuscan Table of appetizers plus wine pairing, cooking demo\/presentation with Celebrity Chef Maria Liberati. Reservations are limited. $85 + taxes and gratuities.Call to reserve your spot at 215-699-
\n*October 19-21- TASTE! Philadelphia at the Valley Forge Casino.Join Celebrity Chef Maria Liberati at the Celebrity Chef Stage and sample food at The Basic Art of Italian Cooking by Maria Liberati tm booth
\n*October 13th- Thursday, UPPER BUCKS FOODIE EVENT at Sands\/Chrysler DODGE- join Celebrity Chef Maria Liberati for a book signing and sampling there from her latest books. go to http:\/\/www.ubcc.org\/foodie.html
\nFor more recipes get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

 September 15th was National Linguini Day. Celebrate with these tips and a recipe from Gourmand World Award Winning Chef Maria Liberati. Please feel free to use this article as is.…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[35,40,11,55],"tags":[2596,975,1939,1640,2597,1299,1954,1358,2598,2020,2599],"class_list":["post-8167","post","type-post","status-publish","format-standard","hentry","category-food-facts","category-history-of-foods","category-recipes","category-special-occasions","tag-bacco-italian-resturant","tag-celebrity-chef-maria-liberati","tag-culinary-expert-maria-liberati","tag-gourmand-world-award-winning-author-maria-liberati","tag-italian-culinary-heritage-expert","tag-linguini","tag-professional-speaker-maria-liberati","tag-professional-spokesperson-maria-liberati","tag-taste-philadelphia","tag-the-basic-art-of-italian-cooking-holidays-and-special-occasions","tag-upper-bucks-foodie-event"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/8167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=8167"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/8167\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=8167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=8167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=8167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}