Fusilli alla Sorrentina

fusilli alla sorrentina

Every Tuesday, after preparing my breakfast, I sit down to read Rachel Roddy’s weekly online column in The Guardian. This has been my weekly ritual since her first article appeared in October 2015. In addition to being a gifted writer and an engaging cooking teacher, Rachel is an avid learner. Her Instagram feed regularly showcases books she is reading–many of them cookbooks and books on food writing. Thanks to Rachel, I have discovered many new-to-me cookbook authors and food writers who have expanded my knowledge of not just Italian cooking, but also food writing and Italian food history. Despite my decent cooking abilities, […]

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Olive all’Ascolana

olive all'ascolana

Welcome to the July edition of Cucina Conversations! Our group recently decided to publish quarterly instead of monthly due to our busy schedules, but the quality and creativity of our posts will stay the same, and we have some exciting topics for upcoming editions. This month, our topic is “stuffed”, a cooking preparation Italians are especially adept at, and includes a wide range of foods: stuffed pastas such as tortellini, ravioli, and agnolotti; seasonal vegetables hollowed out and filled with a savory meat mixture; involtini, cutlets of beef, pork, or veal rolled around a filling of prosciutto and cheese; and pastries such as krapfen, airy doughnuts […]

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Potato Focaccia

potato focaccia

Buon giorno, friends! I am finally resurfacing to write on my blog again. Life has been busy, and since I’m already not a prolific blogger, my small corner of the Internet got neglected even more than usual. I took a break from this space to plan out my summer cooking class series at the Italian Cultural and Community Center. I taught my first class of the series at the end of last month and it was a delicious success! I’ve also been spending time in the kitchen cooking just for pleasure without the added pressure of capturing a photograph and jotting […]

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Spring Orzo Salad

spring orzo salad

Welcome to the April edition of Cucina Conversations! To welcome the arrival of spring, the longer days, and the warmer temperatures (finally!), we are featuring insalate (salads) as our topic. For the past couple of weeks, many of my friends and favorite food bloggers in Italy have been posting photos and stories on Instagram of their trips to the mercati (markets), where every stall is overflowing with an abundance of spring vegetables: fave, asparagus, radishes, agretti, peas, and the first zucchine. Shopping at my grocery store is decidedly less charming than shopping in one of Italy’s open air markets, but here, state-side too, spring […]

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Crescia al Formaggio

crescia al formaggio

Welcome to the March edition of Cucina Conversations! We are reprising our theme of Pasqua to share more of Italy’s regional Easter recipes. The week before Easter in Italy is always a flurry of activity in home kitchens and bakeries alike as home cooks and professional bakers across Italy turn out traditional yeasted breads and torte-both sweet and savory-to be enjoyed on Easter morning alongside hard boiled eggs and a variety of thinly sliced salumi. My contribution for this month’s topic is this savory crescia al formaggio. Like pizza di Pasqua and focaccia Veneta, crescia al formaggio is an egg-enriched, yeasted bread that traditionally opens Easter […]

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