Gabriella’s Pizza Rustica

Over the years, my mother’s recipe for pizza rustica has been published here and there, in print and online. I included a version of it in my second book, Big Night In ~ it’s a celebration food, for sure ~ and I wrote about it years ago for The Washington Post. Most recently, I posted […]

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Lemon-Ricotta Crostata with Mascarpone

There’s almost always a ricotta pie of some sort on our Easter table. When I was growing up it was my mother’s pastiera, a lattice-topped torte filled with a mixture of fresh ricotta, beaten eggs, sugar and cooked wheat berries, and flavored with a dash of cinnamon and a splash of Punch Abruzzo. I liked […]

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In Giro: Italy and More Around the Web

In giro is an Italian expression that roughly translates to “around.” It’s a common answer that young people give their parents or friends when asked where they’re going. Dove via? In giro. It’s usually sufficient because at some point everyone ends up in the piazza anyway. The verb girare means to turn, and the phrase […]

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A Good Dinner

It was not at all the dinner I had conjured in my mind as I was flying home from a four-day conference in Chicago. That dinner, the one in my head, involved homemade pasta, beautiful golden egg noodles dressed with a nice long-cooked sugo, possibly a homemade tart for dessert. It would be my way […]

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Join Me in Abruzzo: Two Culinary Tours

  I’ve been dreaming about this moment for quite some time. Why? Because this is the moment in which I get to invite you to join me in Abruzzo for nine days of exploring, cooking and feasting. The details are set, the places secured, and I’m thrilled to announce that I’ll be leading two culinary […]

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Ode to Sicily and Blood Orange Crostata

I took one magical trip to Sicily back when I was 18 or 19. It was magical because life was pretty magical in those days. I was in college, but still under the protective wing of my parents, who themselves were still young. Summer days were gloriously long, and summer itself seemed to last forever. […]

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Italian Artisan: Francesca Di Nisio of CantinArte

Meet Francesca Di Nisio, a woman after my own heart. I mean that literally because Francesca is a producer of olive oil, which as we now know, is one of the “good” fats. But Francesca’s oil isn’t just good; it’s some of the best I’ve had the pleasure of tasting, made form organically grown olives […]

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What Is “Real” Italian Cooking? Join Me for a Google Hangout

UPDATE: For those of you who were unable to join us on the Google+ hangout So You Think You Know Food: Italian, French, Portugutese, you can now watch it on YouTube. Please feel free to add you insight/comments here. It’s a fascinating discussion and one that is ongoing. * * * * * How do you […]

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Bitter Is Better: A Puntarelle Primer

Maybe you were expecting a box of chocolates or a dozen roses. Don’t worry. I have something better. Something bitter. Because bitter is better. I’m talking about puntarelle (cicoria catalogna), a member of the big, beautiful, bitter family of chicories that also includes endive, escarole and all those lovely varieties of radicchio, such as Castelfranco, Verona, […]

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