La Buona Tavola

There is something deeply satisfying to me about the changing of the seasons.  Perhaps it is the shedding of the old and now familiar; the awakening of new colors, new aromas and the magnificent light. The cooler weather ushers in …

Learn about this ancient frozen treat and about the biggest granita festival in Italy!

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-bergs, and Red Stayman Winesaps. It was the same in the New York Hudson Valley last …

I’m trying to figure out why it took me so long to make garganelli. I think it was because a cookbook I have said to make it on a clean men’s hair comb, which just sounded like a bad idea. …

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. And do you know why? Because this extra cooking, these additional rotations in the …

Enjoy this special parfati made with Italian amaretto cookies and strawberries! Ingredients: 3 Cups Easy Custard Cream (LINK HERE) cooled to room temperature; 2 Cups Heavy Whipping Cream; 2 Tbsp Confectioners Sugar; 1 Cup Sliced Strawberries; 4-5 Amaretti Cookies crushed   Directions: Place a …

Sicilian Caponata, a delicious appetizer or side dish loved by all sicilians and now also loved by everyone around the world. Join Rossella and Nonna Angelina Purpura from Carini (Palermo, Sicily), Ingredients 2 Medium sized eggplant, 3 Stalks of celery chopped in …

Nonna Says… the best Health Insurance is to eat healthy foods! That’s why we make Almond Ravioli… delicate cookies filled with Almond Paste! Ingredients: Filling: 1  1/2 Lb Almond paste, 3 Egg whites, 1 1/2 Cups Powdered sugar, 1/2 Cup Granulated sugar, 1/4 Cup Mini …

Sicilian sauce, pasta and eggplant parmesan on this episode of “You, Me & Sicily!” All past episodes are at www.evazmediagroup.com  

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 not only about the food and the land, but also about the faces — …