Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1050416
120 "Once you understand the history, then you can form an opinion," Glantz says. And she understands this history exceptionally well. Pas- sionate, well educated, with a résumé that in- cludes working for the storied Michelin-starred chef Alice Waters at Chez Panisse in Berkeley, California, Glantz has earned the trust and re- spect of everyone in the community. Old-timers who worked the olive groves in Sicily before immigrating to Gloucester will debate pasta When it comes to Italian food, everything is a debate—especially in Gloucester, where roots in the boot run deep. Cheese with a seafood pasta? Absolutely not…well, maybe a touch of pecorino. Ricotta in your lasagna? Maybe, maybe not, depending on what your nonna did or what part of Italy you are from. Sugo or gravy? Absolutely sugo, says Danielle Glantz, owner and pasta maker at Pastaio Via Corta in Gloucester, who explains that gravy is the word Italian immigrants started to use for meat sauce, in the hopes of fitting in with their new homeland. shapes and share recipes in her airy, welcom- ing shop while single dads rush in looking for a way to feed their kids a simple, nutritious meal. Families in the know place orders for her lasa- gna sheets, which are only available via special order with at least 24 hours' notice—a window that fills up quickly two weeks before a major holiday, as the pasta maker and her part-time assistant craft everything by hand, using only local wheat and traditional tools. Store-bought pastas generally have been treated to make them shelf-stable, and are cut with nylon rather than bronze—yielding a smooth shape rather than a toothsome one. While Glantz counts among her mentors some of the best chefs in the country, and was a recipient of the prestigious Académie Brillat-Savarin Medal of Merit while attending the Culinary Institute of America, her passion is more for rustic home cooking. "I cook like a