anna romano & angela desalvo

Asparagus season is just around the corner!

So you may read this and, like my husband, wonder what would possess someone to roam ditches and pastures for asparagus when you can find locally...

Struffoli and a little trip down memory lane

Have you ever heard of “struffoli?” They are deep fried morsels of dough that expand as they cook. Have you ever tasted “struffoli?” After they are...

Easter Cookies - Campanari di Pasqua

Easter is around the corner and there are plenty of Italian traditions that go with it. I would say that for Italians, Easter is the second most...

Polenta with tomato sauce, beans and sausage

When I think of comfort food Italian style, I think of polenta and this is the perfect time of the year for it. Not only because of the cold...

Celebrating Carnevale with frappe

Carnevale in all of Italy is like Mardi Gras to New Orleans. What you may not know is that both of these hugely popular festivals represent a last...

The Tradition of Baccalà

Salted cod, known as ‘baccalà’ in Italian, is a fish that has enjoyed extreme popularity in much of the Mediterranean. You would think such a staple...

Uova del diavolo: eggs with tomatoes and onions

“Alla gloria di Dio, ci’a racommando a papà mio” is what my mom says every time she makes this dish – an Italian tradition of sending a salute to a...

Potato pizza and rosemary

I don’t think there is another food in the world that has reached the popularity or stretched the imagination as much as pizza. Let’s not get into...

Espresso and nutella biscotti

Try to imagine a time without freezers, fridges, or canned food and we can begin to understand how cooking methods became not only popular but...

Nduja Style salami

Nduja, pronounced “an-du-ra” or “an-du-ya” depending where you are in Italy, originates from a Calabrian village called Spilinga, the original home...

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