pastamakingtortelloniWhen I think about the meals our family has been fortunate to share in Italy the most heartwarming have been those  cooked by women; women whose love shines through their preparation of local dishes, which reflect the culture and personality of the soil.  We reveled in food, laughter and love while dipping vegetables in the bagna cauda  made by Davide's mother in her Torino home, fought over the last piece of Christina's eggplant parmesan with just-made mozzarella di bufala, and studiously listened to our Italian mother and grandmother, Severina explain how to make cedano Veronese.  We swooned over each delectable bite of Dada's amazing soups and pastas, patiently waited for Erika's risotto with porcini, watched as tortelloni was crafted by a group of village ladies at Albergo Corsini, and enjoyed many other specialties found in the kitchens of friends in towns like Sant Ambrogio di Valpolicella and Spello.