Tweet There is something about the month of November that is quite comforting to me. Though I’m busier than ever with projects and deadlines, with each new dawn I seem ...


Tweet The quintessential Italian vegetable soup! I have never made a casual  pot of  my Minestrone. What do I mean by that? It’s simple really, each time I prepare this ...

Italian Food Buffet

Buon Giorno! Welcome to my food blog

Tweet   Colazione, pranzo e cena (breakfast, lunch and dinner) – there’s no doubt about it, food is an important part of every day life. But food is more than ...

Spotlight Recipes

Ricotta Gnocchi

Tweet Gnocchi (pronounced neeyo-kee) are small dumplings. They should be light and ...

Pasta alla Norma

Tweet The combination of pasta and eggplant is exclusively associated with southern ...

Anise Biscotti

Tweet   Italians LOVE their biscotti! We eat them for breakfast, for ...

Mangia Bene!

Sicilian Lemon Ricotta Cookies

These are soft, tender, cake-like cookies that have been kissed by lemons. They are perfect when you feel like having a small sliver of cake, but who among us really eats only a sliver? So, I bake these cookies, keep them in the freezer and take out one (or 3) when I want a lemon-y […]

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Almond Paste vs Marzipan

In Italy, the terms almond paste and marzipan are used interchangeably. In the United states, however, almond paste and marzipan are not the same thing. It is important to know the difference. Generally, almond paste contains equal amounts of almonds and sugar. It’s used in fillings, batter and dough for many baked goods (pignoli). Marzipan […]

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These moist, soft and chewy cookies are found in bakeries all over Sicily and southern Italy. They are a type of macaroon made with almond paste and topped with pinoli (pine nuts). They are easy to make but because both almond paste and pinoli are rather expensive, they are reserved for holidays. Because the soft […]

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Olive Oil Poached Chicken with Fennel Sauce

Whether it be for fish, chops or chicken, the technique of poaching is not a new concept. Poaching is merely simmering food in a liquid until it’s cooked through. This cooking method is not just for proteins either, as I use it to prepare everything from eggs, to fruits and vegetables. Although water is often […]

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Balsamic Beets with Gorgonzola

Beets, native to the Mediterranean, are an excellent source of nutrients and minerals. Both the fleshy root and the greens are edible. Although they are not the prettiest vegetable in the garden, beets possess an earthy sweetness that once peeled, can be used raw (grated into salads) or cooked. This simple method of roasting and […]

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Cauliflower with Crispy Crumbs

I enjoy all sorts of vegetables, but cauliflower is one of my favorites. As a child, my siblings and I were introduced to this cruciferous vegetable with my mother’s Macaroni and Cauliflower soup. I use this healthy, versatile, vegetable in a myriad of ways. I make a tangy lemon and caper cauliflower that can be […]

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Chocolate Espresso Olive Oil Cake

I am not what you’d call a chocoholic, but every now and then, when only something chocolate will do, this cake is guaranteed to satisfy the craving every time. It has a rich, deeply chocolate flavor and is not overly sweet. It requires no frosting, merely a dollop of sweetened whipped cream and perhaps a […]

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Italian Steak Sandwich

Thin slices of frizzled beef, melted cheese and a bun that is crispy on the outside and soft and tender on the inside, are the quintessential ingredients of this famous sandwich. Created in Philadelphia by two brothers from Abruzzi, Italy, this sandwich is known as a Philly Cheese Steak (or just Cheese Steak if you’re […]

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Lemon Sorbet with Candied Basil

Lemon Spaghetti and fresh Limonata are just two examples of why lemon and basil are perfect together. The last time I made a pitcher of limonata, I discovered yet another delicious way to pair these two ingredients. I strained the basil that’s used for the simple syrup, as I always do, but this time I […]

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Italian Prune Preserves

Once upon a time, Santa Clara County was the largest fruit district in California. In 1919, 98,152 acres were planted in fruit trees. The majority were prune trees (7,652,000), next was apricot (665,000), peaches came in third (482,000) and 385,000 were cherries. Not surprisingly, the county was also the largest canning and packing district in […]

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