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The 1st of November is a national holiday in Italy, known as Tutti i Santi or Ognissanti, which celebrates All Saints Day and is followed by All Souls Day, Il Giorno dei Morti on the 2nd of November, a day devoted to honor loved ones who have passed away. Il Giorno dei Morti begins at… Continue reading

Magic in Italy! Years before Christianity and later Catholicism took hold, many parts of Italy were infected with witches, paganism and, of course, magic. But even with all the rituals and teachings of the Catholic church, many of the pagan beliefs have survived. It is believed that if you would go to a traditional house… Continue reading

A SIMPLE AND EASY YEAST DOUGH Bake different recipes with this versatile dough. 1 1/2 C. Whole Milk1/2 C. Sugar2 Envelopes Fast-Rising Active Dry Yeast3 Eggs – room temperature7 C. Flour1/3 C. Butter1 tsp. Salt1/2 C. Warm Water – 105º – 110º1 tsp. Spice Heat milk, butter, sugar and salt in a saucepan until all… Continue reading

CHICKEN VESUVIO (A garlicky chicken dish named after Mount Vesuvius.) 1/4 C. Olive Oil10 Garlic Cloves4 Russet Potatoes – large, peeled and quartered6-8 lb. Chicken Parts – your favorite – I use thighs with skin on1 1/2 C. Chicken Stock1 1/2 C. Good White Wine1/3 C. Parsley – chopped1 Tbsp. Dried OreganoSalt and Freshly Ground… Continue reading

NEOPOLITAN POTATO CAKE or “GATTO” This is such a versatile dish. In our house it can become an appetizer, a light lunch served with a salad, or as a dinner side dish. 5-6 Potatoes – good, medium size3/4 C. Parmesan Cheese – freshly grated6 oz. Salami or SoppressataSalt – to taste (Cheese is salty)A Few… Continue reading

A surprise and a delight all in one! 4 EGGS – separated 1 TSP VANILLA or LEMON EXTRACT ¾ CUP SUGAR 8 TB (1 stick) BUTTER – melted ¾ CUP FLOUR 2 CUPS MILK – room temperature POWDERED SUGAR – for dusting     PREHEAT OVEN TO 325º Grease an 8X8-inch baking pan and line… Continue reading

But first a confession. I have always enjoyed being in the kitchen, as a young bride and then as a mother. Each plateau entered me into a new level of cooking and culinary experiences. For whatever reason, over the years I have collected many of the recipes I have enjoyed making and the family enjoyed eating.… Continue reading

I was born during the 1940’s.  I remember “lights out”, air raids and area wardens. There was a war going on, times were rough, and many foods were rationed and many unavailable.  We had to buy certain items with food stamps and many times though promised were not available.  Meat was very scarce and what was available was… Continue reading