michele becci

Spring Vegetable Risotto

I tend to get emotional in spring, especially at the farmer’s market. The colors at the market turn from the winter beiges to the vibrant glorious...

Childhood Memories: Sauces of Sicily

My maternal grandparents were born on the shores of Sicily in the little village of Santo Stefano di Camastra, a sleepy place with stunning views...
Blood orange and almond mascarpone crostata

A blood orange crostata to brighten your table

My grandfather always ended our big family meals by slowly rising from the table and carrying a large bowl of fruit from the sideboard to the table...
Roasted Fennel and Carrot Soup

Detox with Fennel Italian-Style

With the holidays behind us, many of us have gone a bit overboard with the continual stream of cakes, cookies, libations and heavy meals. If you are...
Pomegranate Lemon Chicken. Photo by laperla_foto

The Glorious Festive Pomegranate

The glorious pomegranate has only recently gained in popularity on our winter tables. Many are, at a minimum unsure how to peel the cute little fruit...
Camapari nibbles

Campari-spiked Desserts to Welcome in the Holiday

With the holidays upon us, sometimes you simply need a good stiff cocktail to ease the stress or wait, perhaps a soothing dessert would better calm...
Vongole in Potacchio

Cooking Le Marche Style: In Potacchio

Potacchio refers to a traditional style of cooking originating from Le Marche, which involves tomato, garlic, white wine and rosemary. Variations in...
Le Marche Region, ‘Passatelli Asciutti’, Sausage, Tomatoes, Italian Food, Italian culture, Italian heritage, Italian american, Italian news, Italian traditions

Finding Our Roots in Le Marche: ‘Passatelli Asciutti’ with Sausage and Tomatoes

Growing up, my brother and I often helped our mother make a holiday staple – ‘ passatelli in brodo ’ – a recipe she learned from my father’s...
Passatelli in brodo

My Mom’s Passatelli and An Old Meat Grinder

One look at my mom’s old meat grinder and my eyes instantly well with tears. Never fail. How can that old beast resign me to a puddle of tears with a...
Pasta alla chitarra with tomatoes and garlic sauce

Cooking in Tuscany: Pasta all’Aglione

Autumn is typically one of my favorite seasons of the year, especially in Italy. A recent trip to Montalcino was glorious – the colors of the vines...

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