julia della croce

Julia della Croce

Julia della Croce is a food writer and James Beard award-winning cookbook author and recipe developer based in New York. She is presently incubating a book about her family's ancestral region, Sardegna. Visit her website, www.juliadellacroce.com and blog, http://juliadellacroce.com/forktales1/, connect on Facebook: Julia della Croce - chef & foodwriter, Twitter: @juliadellacroce and Instagram: juliadellacroce.

Only the juice of the olive fruit that is extracted by pressing, not by chemical extraction, and which doesn't exceed 1% of acidity can be called extra virgin olive oil

Ushering in the New Year With Italian Olive Oil

Olive oil lovers are glad to put the old year behind them. Between drought and disease, the 2014 olive harvest was catastrophic for Italy—the worst...
The colorfully painted houses of Burano

When Bitter is Sweet in Burano

The tiny island of Burano in the Venetian archipelago, with its colorfully painted houses and boats tied all along the canals “like so many domestic...
Master norcino Marcello Mamusa making sausages at Fattoria Luchetti farm and butchery in Collazzone, Umbria. | Photo: Copyright Nathan Hoyt/Forktales, 2015

Eating Autumn With Masters of Sausage, Alchemists of Wine

Every Italian region has its harvest rituals that make quick and tasty use of the foods of the season. Umbria, lush land of endless vineyards and...
An Italian country cake for the season. From Italian Home Cooking: 125 Recipes to Comfort Your Soul, by Julia della Croce | Photo: Copyright Nathan Hoyt/Forktales 2015

Apple of My Eye: Nonna Clia’s Torta Rustica di Mele

At market in Massachusetts this fall there are a variety of apples on sale that I have never seen before including Golden Russets, Freedoms, Spitzen-...
Loose polenta topped with meatballs and tomato sauce at The Kitchen Next Door, Boulder, CO | Credit: Nathan Hoyt/Forktales

Classic Polenta, No-Stir, No Compromise

Stir, stir, without fear…. You have to continue with that blessed bastone (wooden paddle), at least a half hour after you think the polenta is done...
Nonna Domenica’s Macaroni and Broccoli | Credit: Christopher Hirsheimer & Melissa Hamilton for Italian Comfort Food: 125 Recipes to Comfort Your Soul, by Julia della Croce (Kyle Cathie, London, 2010)

Stalking the Old Country

American readers who are familiar with my work may know that I have been immersed in the world of Italian gastronomy for over three decades, writing...
Typical cooking of the Salento is on the menu at Trattoria Vardaceli, Castiglione d’Otranto, Puglia | Photo: Copyright Nathan Hoyt/Forktales, 2015

A Beguiling Soup from the Heart of the Salento

It is a hot summer night in Montesano, a little town we go to in the Salento, Puglia’s southern peninsula, and the nearest trattoria is booked. Our...
Hand-made tagliatelle with “pomodori scoppiati,” exploding tomatoes, at Le Comari di Farfa, Castelnuovo di Farfa. | Credit: Copyright Nathan Hoyt/Forktales

Of Etruria, Golden Oil, and Exploding Tomatoes

As I wrote in my last column, we are on the road traveling Italy’s nooks and crannies this summer en route to my cooking school in Umbria. Rome was...
Zuppa di mitili alla peppetedda. | Credit: Copyright Christopher Hirsheimer & Melissa Hamilton for Italian Home Cooking: 125 Recipes to Comfort Your Soul, by Julia della Croce (Kyle Books)

Put Some Mussel in Your Stew

Having just returned from a tour of Puglia, my thoughts linger on that region’s table in this week’s “Buona Tavola.” I will soon be on the road again...
Pan-Fried Branzino Filets with Crispy Sage Leaves in the Manner of Otranto | Copyright Julia della Croce, 2015 | Photo Copyright Nathan Hoyt/Forktales 2015

Seafood for the Summer: A Sage Find in Otranto

I remember paddling a dinghy off the beaches of my mother's native Sardinia when I was a girl, looking for sea urchins in the transparent blue-...

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