NICOLA DE THOMASIS, a round-bellied, bearded, bespectacled man from the rough-hewn hills of Abruzzo, stood near the head of his dinner table, holding a pair of tongs — and my fate — in his hand. He had already placed on my plate an almost lethally large portion of spaghetti alla chitarra, dressed with the region’s traditional tomato-and-lamb ragù, and his tong-bearing hand kept inching closer and closer to the communal pasta platter until, at last, he dove in with the instrument, scooped up a final, fatal tangle of noodles and added them to my dish. I was done for.
Continued at
Mangia Mangia!!!