When cooking school founder Loretta Paganini decided to celebrate Thanksgiving in Italy, she faced a few challenges. She ultimately fused culinary traditions for a tasty result.
Stuffed turkey breast is a good option for a smaller Thanksgiving. Wrap is in prosciutto slices for an Italian twist. .CLEVELAND, Ohio -- When cooking school founder Loretta Paganini’s three daughters grew up, married and started families, they negotiated holiday sharing. Thanksgiving would be with their husband’s families and Christmas with their parents. That left the uber-social chef and native Italian facing a lonely November holiday.
“We decided to bring a frozen turkey from the United States,” she says. “I even had to bring cranberry sauce because there are no cranberries in Italy.”: If this sets off customs alarms, Paganini didn’t know taking raw meat into Italy was verboten. She no longer carries turkeys across international borders.
That year she found a northern Italian farmer to provide turkeys. She continues sourcing that way today.
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