Gaia Di Giacomo serves as Temple’s nutritionist, working alongside Aramark chefs and bakers to create menus for students that are healthy and nourishing.
On Thursday, she joins Baker Dave on the set of his show and demonstrates how to make orecchiette with broccoli rabe, a popular pasta dish where Gaia is from in the Puglia region of Italy. Gaia rolls out semolina pasta dough by hand and cuts and rolls each piece to create the distinctive shape of orecchiette pasta, which means ‘small ears’ in Italian. Along the way, she explains the nutritional value of the simple ingredients she incorporates into the meal.
Learn how to prepare this traditional Southern Italian dish by tuning in to TUTV this Thursday, January 10 at 11:30 a.m. and 7:30 p.m.