Pasticciotti, next to cannoli, are one of my favorite Italian pastries. They are sort of like a small custard pie – a tender crust on the outside and a rich pastry cream on the inside. They are a staple in Italian bakeries along the east coast but difficult to find elsewhere. …
The town of Bronte in Sicily is famous for its flavorful and intense green colored pistachio nuts. Ground Bronte pistachios contain no particles of their papery husks, unlike the domestic pistachio flour (also referred to as ground pistachios) I have purchased. I use them for special occasions when I want …
Cactus pears are a popular fruit in Sicily. These delicious and refreshing succulent fruits are called fichi d’india (Indian fig) or ficurinnia in the dialect. Next to figs, it’s my second favorite fruit. Granita is a Sicilian frozen ice dessert similar to sorbet or Italian ice, except the ice crystals are …
Primavera means springtime in Italian. This recipe is a mélange of fresh spring vegetables – sautéed baby artichokes, asparagus, fava beans, and peas tossed with pasta, grated Parmesan cheese, and fresh ground black pepper. It incorporates those vegetables that become available at the market starting in Spring. It’s a relatively …
Rabbit is frequently eaten in Europe. Unfortunately, it is not as popular in the US. Domestically raised rabbit meat is lean and tastes very much like chicken in my opinion. I’m lucky enough to have a butcher that carries it at a reasonable price. It’s also available from a local …
While vacationing at Niagara Falls one summer, my parents went to an Italian restaurant and witnessed a fastidious diner eating a dish of spaghetti with a fork in one hand and a pair of scissors in the other. As he placed a forkful of pasta to his mouth, he proceeded …
Food stylist & photographer. Loves nature and healthy food, and good coffee. Don’t hesitate to come for say a small “hello!”
You have a lot of choices when it comes to cooking and eating well: we’re here to help you navigate them.
