Month: March 2013

Crostata di Ricotta (Easter Pie)

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  “Natale con i tuoi, Pasqua con chi voui” Christmas with your family, Easter with whomever you please. This old Italian saying sings the truth. Colorful, flavorful and full of…

Creole Spices

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  The flavor of Creole cooking in a jar, this mixture of spices makes it easy and convenient to prepare your favorite New Orleans dishes (Pasta Milanese). Depending on where…

Feast of San Giuseppe (March 19th)

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  Saint Joseph, (San Giuseppe) was chosen by the eternal Father as the trustworthy guardian and protector of his greatest treasures, namely his divine Son and Mary, Joseph’s wife. The…

Saint Joseph’s “Sawdust”

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  San Giuseppe, (Saint Joseph) was the husband of Mary, the Mother of God and is the patron saint of the family. On March 19, in celebration of the Feast…

Briciola di Pane

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  In Italy, the baking of bread is called l’arte bianco (the white art). Bread provides nourishment and sustenance through the life-giving, almost magical properties of yeast. Bread is to…

Melanzane e Spaghetti Torta

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  So, you have an eggplant, half a box of spaghetti, a pound of ground beef and need to make something that will feed six hearty appetites. This eggplant and…

Taste of Sicily Meatballs

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  Passoli e pinoli (currants and pine nuts) are commonly used in many Sicilian dishes. Currants are black Corinth grapes that have been dried like raisins, only they are much…

Zuppa di Pesce

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  When I was living in the San Francisco Bay Area, I could easily find fresh fish and seafood just about any time of the year. The fish counter in…
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