It Begins With An Apron
For me wearing an apron while cooking led to a personal transformation in the kitchen. Taking a moment to put on an apron I pause and...
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Pamela Marasco
- Nov 8
- 2 min
One Reason Autumn is Prime Time in Italy
Autumn may be the most beautiful time to travel in Italy. The colors of the season, the abundance of the harvest and the beautiful...
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Pamela Marasco
- Oct 29
- 2 min
Cake and Ice Cream - Italian Style
Most of us are used to having our cake and ice cream served as a big slice of cake topped with a scoop of ice cream. In the village of...
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Pamela Marasco
- Oct 18
- 2 min
The Portly Porcini
The portly porcini is indisputably the King of Italian mushrooms. The essence of autumn in Italy is distilled in its earthy character....
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Pamela Marasco
- Oct 17
- 4 min
Sorting through all the conflicting information about making, eating, cooking and buying . . . pasta
Italians are passionate about their pasta. Their feelings for making, eating, cooking and buying pasta are defended with strong emotions...
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Pamela Marasco
- Oct 5
- 2 min
Seize the Moment. 2022 New Harvest Oil Coming Soon - Pre-Order Now.
As the weather turns, the olive harvest or raccolto begins. A seasonal gift of nature - from the fruit to the bottle, from the land to...
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Pamela Marasco
- Sep 17
- 3 min
Rosa Bianca - The Highlight of the Summer Garden
Although the weather is still hot, fall is just around the corner and today we're welcoming the highlight of our summer garden. As much...
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Pamela Marasco
- Aug 23
- 2 min
Just Made the Most Delicious Bolognese with One Secret Ingredient
An authentic bolognese is a product of Bologna, the Bread Basket of Italy. A city especially blessed with cooks whose resumes date back...
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Pamela Marasco
- Jul 25
- 2 min
Chef Neal Fraser's Garden Pesto Pizza
With gardens in full bloom right now, your basil plant is begging to be used and we can think of no better way to make use of it than in...
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Pamela Marasco
- Jul 20
- 2 min
Living Long, Living Well with Italian Heirloom Beans
According to Dan Buettner, who has been exploring the secrets of longevity for National Geographic in a continuing study known as Blue...
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Pamela Marasco
- Jul 13
- 3 min
If There is Only One Cooking Tip You Leave with Today, Let It Be This One.
Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and...
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Pamela Marasco
- Jun 30
- 2 min
Quick Pickled Rosé Vegetables
Pickled foods fermented in a salty solution are an excellent source of probiotics. These “good” bacteria help support a healthy gut and...
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Pamela Marasco
- Jun 19
- 3 min
Cooking a Legendary Legume
Versatile and creamy, Italian borlotti beans are widely used in Italy to make classic Italian dishes such as Pasta e Fagioli and...
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Pamela Marasco
- Jun 18
- 1 min
Italy’s Aqua Cottura
A key ingredient common to all Italian pasta dishes is l’acqua di cottura, the residual water that was used to boil the pasta. Literally...
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Pamela Marasco
- Jun 18
- 2 min
Pecorino Shortbread
Nigella uses parmesan but I prefer pecorino. I've been captivated by the charm of pecorino ever since my trip to Pienza, an ancient...
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Pamela Marasco
- Jun 4
- 1 min
Masters of the Grill
Want to master il fuoco vivo - the life of the Italian fire? This ingredient always gives an extra kick and wow factor to just about any...
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Pamela Marasco
- Jun 4
- 1 min
Harvesting Basil
Harvesting… or pruning aromatic herbs is essential to ensure the healthy development of the plant. It will allow the plant to grow...
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Pamela Marasco
- Jun 2
- 6 min
The Pause
Young peas are coming into season and they are the ideal ingredients for making a spring time risotto. There are a few Nonna approved...
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Pamela Marasco
- May 25
- 3 min
A Boaring Time in Italy
I’ve had many “boaring” times in Italy. Not the tedious, tiresome, uninteresting type that define the common use of the word b-o-r-i-n-g...
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Pamela Marasco
- May 21
- 2 min
If You’re Going to Break an Italian Food Rule Make It Worth It
Dipping bread into seasoned olive oil to nibble on before a meal isn’t typically done in Italy. Food historians credit this pre-dinner...
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