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Recipes and Stories

13 July 2019: Remembering Jo Bettoja

Jo Bettoja's Georgia Pasta is one part uptown Roman Pasta al Forno and one part down-home Southern Squash Casserole.

She was standing alone, her regal bearing making her seem much taller than she actually was. Impeccably dressed in a chili-pepper red Chanel suit, her sleek, graying hair neatly pulled back in its signature coil at the nape of her neck, she sipped from an old-fashioned glass cupped in her hand with careless grace, and exuded the kind of timeless beauty and noble elegance that had earned her the nickname "la bella contessa."

 

My breath caught in my throat. There, within just a few yards of my wondering eyes, was one of the great, iconic teachers of Italian cooking. I had two of her lovely cookbooks and had long admired her simple, direct way of writing and cooking. And she was right there. Alone.

 

Pinching myself and gathering my nerve, I ambled over, and shyly introduced myself, "Signora Bettoja, you don't know me from Adam's house cat, but I've been an admirer of yours for years and have wanted to meet you for a long time." Read More 

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