Author Event: Danielle Glantz of Pastaio via Corta

Join us for an evening with Danielle Glantz as we celebrate the release of her new cookbook, Pastaio via Corta ! Danielle owns and runs Pastaio via Corta, a shop in Gloucester that focuses on small batch organic stone ground heritage + ancient wheat hand made fresh pasta + bronze die extruded dry pasta, real Italian provisions + natural wines.

There will be an active discussion and ample time for Q&A. There will also be opportunities to have your book signed and personalized!

PLEASE NOTE: There are two tiers of tickets, one is only for admission and the other is for admission and a copy of the cookbook. A glass of wine or a non-alcoholic beverage is included with both ticket options. Tickets are available for both 7:00 PM and 8:30 PM. Both times will be the same format.

About Danielle:

An alumna of the storied Chez Panisse and an Académie Brillat-Savarin Medal of Merit recipient at the Culinary Institute of America, graduating top of her class. Her passion is something a bit more simple and rustic: the freshest pasta – made with the most local and seasonal ingredients possible. The focus is stone ground organic wheat from farmers and millers on the Northeast while combining provisions from Italian producers all over Italy.

At the start of her journey she worked in restaurants. Later, after graduating from The Culinary Institute of America in Hyde Park, NY, she accepted a position at Chez Panisse – the American birthplace of the elegant, local, seasonal cooking movement – under the tutelage of Alice Waters. During her four years at Chez Panisse she spent time in the Café and Restaurant soaking up as much as possible, while developing a passion for charcuterie and butchering. Overtime, she grew to oversee the charcuterie program.

Yearning for home, seasons, and family, Danielle wanted to bring her focus back to Massachusetts. She wanted to make the practices of sustainability and seasonality the highlight of her cooking. She moved to Gloucester working as Chef of two restaurants. She then developed a love for the community and was ready to go for her dream of owning her own business. She decided to focus on the importance of farmers, but with a big focus on organically grown wheat here on the North East and a focus on local produce grown by her farmer friends. She owns Pastaio via Corta,

She travels yearly to Italy and bases herself in Rome. While in Italy during her yearly winter breaks, she visits the farmers, winemakers and artisans whose products she carries in her shop. She spends time with the families and learns their traditions as well as their stories to take back and share with her customers.

About the book:

A pasta cookbook by Danielle Glantz with acclaimed author and publisher Katie Parla. Illustrated by Morgan Dyer. Printed in Venice, Italy. The book pairs 17 pasta recipes with hand drawn artwork, celebrating both craft, artisans and farmers. It reflects the meeting of Italian culinary heritage, contemporary storytelling and intentional design based on book printing history.

17 pasta recipes are ingredient and technique driven and focus on the importance of having relationships with the people who make and grow your food.