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Almond Cookies with Cherry Preserves - Biscotti di Ceglie

Almond Cookies with Cherry Preserves – Biscotti di Ceglie

A love of history is actually what provided the initial spark for my culinary persuits.  Being an avid reader as a child, I devoured everything from the World Book Encyclopedia to the Time Life Series of Cookbooks.  That collection of international guides to the food culture of far away places transported me to foreign lands I only dreamed of traveling to in those days.  It’s not surprising that…

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Gnocchi alla Romana - Roman Style Semolina Gnocchi

Gnocchi alla Romana – Roman Style Semolina Gnocchi

Gnocchi represents a spectrum of dumpling stye dishes depending upon where you are in Italy, an unpretentious dish traditionally considered part of the pasta course.  Gnocchi alla Romana is perhaps less recognized than what many Italians identify with, that being the more well know Potato Gnocchi.  Historically, the word gnocchi is said to be derived from the word nocchi meaning a knot in a…

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Chickpea & Pumpkin Soup - Zuppa di Ceci & Zucca

Chickpea & Pumpkin Soup – Zuppa di Ceci & Zucca

A hearty bowl of soup warms the soul at this time of year.  Deep in color, rich in flavor and so satisfying Zuppa di Ceci & Zucca is just what your Momma ordered on those chilly evenings.  Made with humble ingredients Chickpea & Pumpkin Soup typifies the simplicity of the Italian table while providing sustenance for the family.

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Chiara’s Pear Torte - La Torta di Pere della Chiara

Chiara’s Pear Torte – La Torta di Pere della Chiara

The fruit of fall is a welcome sign that the air will soon be brisk as the seasons changes.  A new crop of freshly picked apples and pears begin to appear at the markets, begging to be brought home,  My weakness for pears always has me searching for new ways to feature this majestic specimen.  Simplicity has always been my preferred approach in the kitchen, so when devouring Rolando Beramendi’s…

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Gavi Ravioli - Ravioli a Culo Nudo al Gavi

Gavi Ravioli – Ravioli a Culo Nudo al Gavi

A visit to our producer Castellaro Bergaglio was nothing less than an extraordinary immersion into the foods, culture, hospitality and customs of this picturesque part of Piemonte.  Marco Bergaglio, the consummate host, made certain that we had a most in-depth understand and planned our trip accordingly.

Our final meal together, set in the picturesque tasting room at the winery, was something we…

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Fried Zucchini Flowers - Fiori di Zucca Fritti

Fried Zucchini Flowers – Fiori di Zucca Fritti

Growing up watching the Nonna generation gather golden blossoms from their gardens early morning, it was difficult for me to appreciate why they considered flowers a food source, after all the more Americanized kids were ripping open bags of Lays Potato Chips.  In those days, ethnic food was viewed much differently than it is today and frequently in a less than positive way; especially by the…

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Cherry Tart - Crostata di Ciliegie

Cherry Tart – Crostata di Ciliegie

Who can resist freshly picked seasonal fruit in a flaky crust, especially cherries?  Here in Northern California the cherry season has started and this year the crop is especially delicious.  Cherry Tart or Crostata di Ciliegie is the ultimate expression of this delicious fruit with a whisper of almond essence.

  Pastry crust is one of the simplest elements to prepare when baking, yet I find…

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Zucchini Potato Soup - Vellutata di Zucchine e Patate

Zucchini Potato Soup – Vellutata di Zucchine e Patate

Spring and the local farmer’s market were the inspiration for Zucchini Potato Soup, a riff on traditional Vichssoise using predominately fresh zucchini as the primary ingredient.  Rich without the addition of any dairy product whatsoever, Zucchini Potato Soup can be served both hot or chilled.

The delightfully satisfying soup couldn’t be easier to prepare, chopping the ingredients is the most…

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Easter Bread - Pane di Pasqua

Easter Bread – Pane di Pasqua

Easter Bread as we fondly referred to it growing up, has as many variations as there are borgos in Italy. In our family it was always Aunt Betty, despite having a full time career and raising two sons, who made certain that everyone had their special bread at Easter time. Her golden wreaths always featured colored eggs braided into each lovingly shaped bread. (more…)

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Morel Risotto - Risotto alle Spugnole

Morel Risotto – Risotto alle Spugnole

Who doesn’t enjoy a creamy dish of risotto fragrant with the earthy scent of the forest.  Ladened with butter and kissed with golden saffron threads, what more do you need on a cold winter’s night?  Imagine sitting fireside with a glass of wine and a warm bowl of Morel Risotto.  Elegant, yet uncomplicated Morel Risotto is sure to impress your most discerning dinner guest. (more…)

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Coeur de la Creme - Cuore della Crema

Coeur de la Creme – Cuore della Crema

Love comes in all shapes in sizes and the older I get the more I cherish the many special relationships that I have been blessed with.  Friends are like the family you have the priveledge of selecting, and without our California family I do not know what we would have done for all of these years; each in their own a fundamental part of the fabric of our lives. A little more than a year ago, the…

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Orange Scented Olive Oil Cake - Ciambella all'Arancia

Orange Scented Olive Oil Cake – Ciambella all’Arancia

Long before the Italian food and cooking craze spread to the south of Italy, Rosetta Costantino had delved into the culinary traditions of Calabria bringing the rich history back to many of us with roots originated from the toe of the boot.  Her two cookbooks, My Calabria and Southern Italian Desserts have been cherished by many family members and friends.  Naturally, I was delighted when a  dear…

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Chocolate Panforte

Being a lover of candied fruit, toasted nuts, and spice, Panforte has always been appealing to me, even as a child.  An Italian confection of sorts, somewhere between candy and fruitcake, Panforte is dense and rich with the the traditional smells of the Christmas season. Panforte dates back to 13th century Siena originally prepared by the monks of a local monastery.  The ingredients were costly…

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Holiday Dolce Italian Style

[easy-image-collage id=6211] December at Casa Barbarito meant it was time to start baking in mass quantity.  La Momma’s repertoire was limited to Anginetti and Pizelles which took over every surface of her apartment.  Tray upon tray of cookies were prepared to distribute in the days leading up to Christmas, every member of the family had a list of friends and business associates that expected…

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Thanksgiving Italian Style

  [easy-image-collage id=6171] Our Thanksgiving, whether it be on the East or West Coast has had an Italian twist ever since I can remember.  Growing up there was always the traditional antipasto platter and trays of lasagna before the turkey.  The dinner ended with the typical pumpkin pie, but a box of pastry from Paterson Pastry Shop was mandatory. Menu planning can often be daunting during…

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Treviso Pumpkin Cake - Torta di Zucca di Treviso

Treviso Pumpkin Cake – Torta di Zucca di Treviso

My passion for the history and traditions of the Italian Jewish community is continually reflected in the dishes I am drawn to.  Some time ago La Mamma gifted me Cucina Ebraica – Flavors of the Italian Jewish Kitchen, by the one and only Joyce Goldstein.  The book is a compilation of well researched history, traditions and recipes of the Jewish community in Italy; a treasure trove of information.…

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Butternut Squash Jam

This time of the year I try to capture the flavors of the season to savor throughout the year.  Jams and preserves rank high on the list to enjoy with special cheese plates we serve at Casa Levitt during the holiday season.  Butternut Squash Jam is a recipe directly from the blog of Giulia Scarpalenggia, a Tuscan born food writer, photographer, and so much more.  Her stories and recipes will take…