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

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...

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