When the weather turns chilly, nothing beats a steaming bowl of my grandmother Elena’s minestrone soup. This recipe is a direct link to my childhood, where a pot of her savory soup simmered on the stove, filling the house with comforting aromas and bringing everyone together. Jump to Elena's Minestrone Soup Recipe Jump to Wine Pairing for this Recipe Download a PDF of this Recipe Unlike some of the more elaborate filled pasta dishes I’ve shared; this soup is refreshingly sim

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 often misunderstood by its name. Pasta alla Genovese, despite what its name suggests, is not from Genoa but a beloved Neapolitan tradition dating back to the 1500s. Originally a peasant dish, it was made predominantly with onions, which were cheap and plentiful, while meat was used sparingly. The dish’s rich history is intertwined with tales

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 for family history research. I’ve always been interested in genealogy, but about 10 years ago, I got serious—like “I’ve gone down the rabbit hole and might never come out” serious. Jump to my recipe for Lasagna di Bedonia Jump to Wine Pairing for this Dish Download a PDF of this Recipe Today’s story begins just over 100 years ago with six Car

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

Ah, the artichoke: a thorny yet beguiling beauty, dividing dinner tables into camps of adoration and disdain. My own love affair with artichokes stretches back to childhood, where many a friend was converted at our kitchen table. Ready for a recipe that could sway even the staunchest skeptic? Let's dive in! Jump to Stuffed Artichoke Recipe Jump to The Wine Pairings for this Recipe Download a PDF of this Recipe A quick backstory, because every recipe has its tale: my grandm

There’s something undeniably comforting about a hearty seafood stew, especially one that draws inspiration from the rich culinary traditions of France. Today, I'm diving into a delightful Mélange de la Mer, a French-inspired seafood stew that brings the flavors of the sea right to your table. Jump to Mélange de la Mer Recipe Jump to Wine Pairing Download PDF of this Recipe As we celebrate the start of summer, my thoughts keep wandering to sitting on the Mediterranean, sippin

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

Ah, the elusive ramps! For those uninitiated in the world of foraging, ramps are like the hidden gems of the springtime forest. Picture this: a slender stalk topped with lush, vibrant green leaves, and a bulbous base nestled in the rich, damp earth. To the untrained eye, they may resemble scallions or wild leeks, but their distinct aroma and flavor set them apart. Jump to Tagliatelle & Spring Ramps Recipe Jump to Wine Pairing for this Dish Download a PDF of this Recipe Thes

If you've never heard of Torta d’Erbe, Torta di Patate, or Torta di Zucca, you're not alone. Many Italian Americans might scratch their heads at these names. These savory delights, cherished in the mountainous Alto Val Taro  region (also often referred to as Val di Taro) west of Parma and the northern reaches of Tuscany bordering Alto Val Taro, are a delightful little secret that begs to be shared. I have fond—and rather amusing—memories of packing them for school lunches,

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 flavors.  For me, this time of year is marked by the joyous sight of nettles sprouting from my garden bed.  While my adult children may recoil in fear of touching these prickly greens, I can't help but feel a surge of excitement knowing that nettle ravioli season has arrived.  My discovery of nettles began unintentionally; mistaking them for