La Buona Tavola

Garganelli – Maccheroni al Pettine Emilia Romagna is the home of world famous sfoglia, rich fresh egg pasta rolled paper thin.  One of my favorite pasta shapes is made from this glorious dough – garganelli.  They are formed from a square …

Italian food in general has thousands of amazing cheeses, made with as many different techniques matured during decades or centuries of local tradition. I can’t hide I’m a huge fan of all the Italian cheeses, but since you’ll maybe visit …

Italian food magazine Gambero Rosso released its 2016 review of pizzerias, awarding six new restaurants a level three rating. A total of 12 pizzerias received the top rating in Campania, the best-performing region, while Tuscany received six and Lazio had five. …

During my recent Culinary Tour in Sicily, in several restaurants we were served  Cannoli Scomposti, a Decontructed Cannoli.  Same old ingredients as a traditional Cannolo but served in a very creative way that make for a beautiful presentation and fun …

  This hearty salad starts with tiny brown lentils from Umbria, legumes prized for their earthy, nutty flavor and wholesome satisfying character.  Some of the finest lentils are grown on Italy’s Colfiorito plateau near the border of Umbria and Le …

Pastries, sweets ,fruits, veggies, cheeses, olives and more … we’ll give you a taste of some of Sicily’s delights and take you to a small and large market! PLUS Alfred will try something he has need tried before ! All …

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 friend and host who owns a house here suggests trying another place off …

This recipe started with my Mama Rosa and now I make it too. A way to keep her memory alive. She is a Mother to 3 Sons and 1 Daughter… that’s me… and also a Nonna to 6 grandchildren and …

Autumn has finally arrived according to the calendar, but you would never know it from the 90-degree weather in Los Angeles. Nevertheless, stick-to-your-ribs fall food is starting make its way into my psyche. One of my favorite autumn foods is …

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 our first stop but despite her spell, the sweltering heat drove …