Some dishes become part of your story even if they never appeared on your own family table. Tortelli di zucca is one of those for me. Jump to Recipe . Jump to Wine Pairing . It is deeply rooted in the cooking of Parma and the surrounding countryside of the Alta Val Taro, the same mountainous area my family comes from. In this part of Emilia Romagna, pumpkin filled pasta is not a novelty or a seasonal trend. It is simply part of the landscape, part of the rhythm of how peo

This recipe was inspired by my son James. One day he said he wanted to make a chicken parmesan ravioli. Not chicken parm on the side. Not chopped up and tossed. He wanted it inside the pasta. From there it turned into doppio, which means double in Italian. Chicken on one side and cheese on the other. That idea stayed with me and set off a long process of testing, adjusting, and refining. There were versions that were too complicated to make, versions that missed the mar

Growing up, cavatelli was not something I saw on my grandparents’ table. My family roots stretch deep into the mountains of northern Italy, the land of butter, Parmigiano, and filled pastas like tortelli and anolini in brodo. I think my first experience with cavatelli might have been at an aunt’s house or perhaps at a small neighborhood restaurant. It is also possible that it happened on Arthur Avenue in the Bronx. If you've never been you should go! It seems beautifully

A Ravenna Revelation.... After spending several days in Sicily and Calabria with friends, I decided to take a little time for myself before heading home. I went to Ravenna, a place I had never been but always wanted to see. The mosaics were the draw, of course, but so was the idea of slowing down for just a few days in a smaller city filled with quiet beauty and centuries of art. Jump to Recipe Jump to Wine Pairing By the time evening came, I had walked nearly fifteen mile

Yes, it’s as ridiculous as it sounds. This whole thing started with a dilemma: lasagne or mac and cheese?   I didn’t want to choose. I wanted the gooey, golden crust  of a baked mac, but I also craved the structure and satisfaction  of a layered lasagne. So... I stopped choosing. I just started layering. I wasn’t planning to reinvent anything. But somewhere between a craving for cheesy layers  and prepping for an Easter lamb dinner , this golden, bubbling monster  of a dis

This has all the flavors of broccoli rabe and sausage in each amazing bite.

Making croxetti is a delightfully simple and engaging process. If you don’t have a hand-crank pasta machine, a rolling pin works perfectly. Kids will love joining in too—cutting out circles from the dough and stamping them with unique patterns becomes a fun, hands-on activity that brings the whole family together in the kitchen. Read below about the history of Croxetti or Jump to Croxetti of Varese Ligure Recipe Jump to Wine Pairing When it comes to food and culinary tradit

Some recipes are born from tradition, passed down through generations, with every fold and pinch carrying the weight of history. Others, like this one, are born from curiosity—a little inspiration here, a technique there, and a dash of I wonder what would happen if… That’s exactly how these half-moon ravioli came to be. Jump to Mezzaluna Bites Recipe Jump to Wine Pairing Suggestion Download a PDF of this Recipe It started with a craving. I wanted something small—just a bit

As the sun sets over Naples, families gather around tables for a hearty Sunday supper, featuring a dish that’s steeped in history yet...

This post is truly 100 years in the making, and it’s incredibly special to this crazy woman (me) who has taken on her father’s passion...

There’s something magical about pasta. It’s more than just food; it’s a gateway to memories, a tribute to heritage, and a celebration of the simplest joys in life. Among the many forms pasta can take, discovering Agnolotti del Plin on my first trip to Piedmont felt nothing short of magical. I was awestruck by the beauty of the region—the rolling hills, the endless vineyards, and the sense of history that seemed to permeate every corner. Piedmont quickly became one of my fa

Nestled in the heart of Emilia-Romagna, my Italian roots meander through the mountains of Alto Val Taro  in the province of Parma. Here, Tortelli d'Erbetta is not just a dish; it's a celebration of local flavors and traditions served in every restaurant. Traditionally crafted with a mix of ricotta and Parmigiano Reggiano, these delectable parcels incorporate bitter greens—typically Swiss chard—and a pinch of nutmeg. Each tortelli is then lovingly bathed in melted butter an

There’s something magical about the resilience of perennial herbs. Year after year, they push through the soil, unfazed by the seasons, bringing life and flavor back to our kitchens. Today, we’re diving into the wonderful world of perennial pesto, a vibrant and versatile twist on the classic sauce, using herbs like lemon balm, mint, oregano, and even the prickly yet nutritious stinging nettle. Jump to Pesto Recipes Jump to Wine Pairing Suggestions Jump to 20 Ways to Use Pes

My passion for cooking was sparked in Astoria, Queens, where my Italian grandmother, Elena, crafted her culinary creations. Yet, its true origin traces back to a town in the Comune of Bardi, nestled in the Alta Val Taro region of northwestern Italy. Sometimes we would visit her in Astoria, and other times she would journey to our home just north of New York City. Each encounter was a revelation of flavors. Stuffed artichokes revealing secrets of the old country, ravioli t

As spring paints its vibrant canvas across the landscape, the culinary world eagerly anticipates the emergence of fresh and adventurous...