Celebrating Mother's Day with Botticelli and Bocconotti
A mother is always the beginning. She is how things begin.” —Unknown The famous Renaissance artist known as Botticelli was born in...
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Pamela Marasco
- May 4
- 4 min
Don't Miss It
Asparagus season lasts for approximately 100 days. Seasonal variations occur, with most produce harvested in April and May ending...
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Pamela Marasco
- Apr 28
- 2 min
How to Store Balsamic Vinegar
The distinctive bold and complex flavors of balsamic vinegar enhance and compliment a variety of foods with many delicious and healthful...
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Pamela Marasco
- Apr 4
- 2 min
Artusi’s Solemn Sacred Less Than Penitential Menu for Good Friday
Good Friday (venerdi santo) is a solemn, sacred day in Italy and when it comes to food the menu for a "pranzo di quaresima‘", (a luncheon...
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Pamela Marasco
- Mar 31
- 2 min
Easter Doves
Colomba di Pasqua is a sweet, bread-like Italian Easter cake from Lombardy that dates back to the Middle Ages. Its origin has inspired...
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Pamela Marasco
- Mar 18
- 3 min
Rich, Pungent, Enticing . . . Garlic
Few food items can taste so many distinct ways, handled correctly. Anthony Bourdain Transylvanian, Idaho Silver, Red Janice, China Dawn,...
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Pamela Marasco
- Mar 15
- 2 min
Why We Love Spaghetti and Meatballs Even Though It is Not To Be Seen in Italy
Although Americans and most of the rest of the world characterize Italian food with an ample bowl of spaghetti and meatballs swimming in...
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Pamela Marasco
- Mar 7
- 1 min
Seeing and Savoring Italy Book Shelf
Overstuff your bookshelf or e-reader with these books to discover the “fatal charm of Italy that can be found nowhere else.” An eclectic...
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Pamela Marasco
- Mar 1
- 6 min
It’s Time to See Italy as It Was Meant to Be
The best of Italy isn’t only found in the glory of Rome, the history and art of Florence or in the canals and calle of Venice. The fatal...
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Pamela Marasco
- Mar 1
- 3 min
Italian Cheese Lore: Big Whisks, Fire Brands and Wild Men
an excerpt from Udderly Italian: A Culinary and Cultural Taste of Regional Italian Cheese The collective history and sum of knowledge...
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Pamela Marasco
- Feb 25
- 3 min
Eating Through Inflation -So how do you decide among your values, your budget, and your tastebuds?
In the world to come, a person will be asked to give an account for that which, being excellent to eat, she gazed at and did not eat....
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Pamela Marasco
- Feb 14
- 2 min
The Most Romantic Grape in Italy
“wine warms the blood, adds luster to the eyes . . . wine and love have ever been allies” from The Art of Love, Ovid 17AD Although...
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Pamela Marasco
- Feb 11
- 2 min
Riddle Me This Italian Food Fact
A Knife that Opens Rather Than Cuts Riddle me this Italian food fact, "the outside is strong but the inside is delicate and is entered by...
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Pamela Marasco
- Feb 8
- 2 min
Save the Rinds - Making a Parmigiano Broth
Parmigiano Reggiano is the undisputed "king" of cheese. In that hard rind lies enticing flavors. The rind on a wheel of Parmigiano...
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Pamela Marasco
- Feb 1
- 2 min
A Venetian Style Valentine's Day
Venice "La Serenissima" is perhaps the most evocative and romantic of all Italian cities, the perfect setting for an Italian inspired...
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Pamela Marasco
- Jan 30
- 2 min
My 6 y/o Old Acts Like a 15 y/o
In the pantheon of Italian food products one type of vinegar stands above all others, Aceto Balsamico from Modena. A true Aceto Balsamico...
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Pamela Marasco
- Jan 28
- 2 min
Prosciutto Rolls with Goat Cheese Mousse
An easy and impressive starter or a very nice addition to a charcuterie board. If you can find it caprino fresco, a fresh goat's milk...
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Pamela Marasco
- Jan 19
- 2 min
Foto on Our Home Page
Many of you have asked me about the foto on the home page of CosituttiMarketPlace.com. It's a photograph of Navigli, an artsy part of the...
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Pamela Marasco
- Jan 9
- 1 min
Never Crowd Your Meatballs
Traveling in Italy I’ve eaten my share of meatballs and I’ve seen many recipes. When making meatballs I always follow the advance of mia...
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Pamela Marasco
- Jan 5
- 2 min
You Are Absolutely Buying the Best
For the past 23 years Tenuta di Capezzana has been our signature oil and like many of you we look forward to the new harvest arriving on...
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