Cooking 101 Archives - Natalina's Kitchen

Spaghetti aglio e olio! (garlic & olive oil)

by Natalina Campagnolo | Mar 1, 2021 | Cooking 101, Recipes

Spaghetti aglio e olio The easiet pasta you can makein a pinch! My go-to when the cupboards are bare and you need something fast! 1 package of dry pasta or fresh (1 pound)1/3 cup of good quality extra virgin olive oil8 large garlic cloves½ tsp crushed chillies¾...

Count down to “La Vigilia” … Christmas Eve…! (recipe)

by Natalina Campagnolo | Dec 18, 2018 | Cooking 101, Family Stories, Recipes, Uncategorized

Christmas Eve was a big deal in my childhood home! Being Southern Italian, it meant a few things… savory, potato zeppole (plain or with anchovies), a HUGE seafood, multi-course dinner, Tombola (Italian style bingo) at my Nonna’s house with my extended...

November is the start of Comfort Food Season! Recipe: One Pan Rosemary Chicken(recipe)

by Natalina Campagnolo | Nov 5, 2018 | Cooking 101, Cooking Tips, Family Stories, Recipes

It is November and although that means the temperature is dropping in my part of the world … it also means the start of Comfort Food Season! There is something about the smell of dinner roasting in the oven that evokes memories of my childhood and the many...

Ice Day! What’s cooking in my kitchen?(recipe)

by Natalina Campagnolo | Apr 15, 2018 | Cookbook, Cooking 101, Family Stories, Recipes

Although I live in Canada, I am not fond of Winter. Just the thought of boots, coats, and scarves has always evoked a long sigh from me! As an adult, I finally acquired proper Winter gear only when I became a mother at 28 years old and realized that if you dress...

Semolina or Semola…what’s the difference? (Pasta recipe)

by Natalina Campagnolo | Mar 27, 2017 | Classes, Cooking 101, Cooking Tips, Online Cooking Classes, Recipes

uGrowing up in an Italian-Canadian household my mother always added semola flour to her bread and thick crust pizza doughs. It always gave the dough a lovely yellow tinge and produced wonderful results. It used to be very hard to find in North America but I am finding...

What’s the difference between North American and Italian “00” Flour?

by Natalina Campagnolo | Feb 20, 2017 | Cooking 101, Cooking Tips, Ingredients

Ever since I lived in Italy during the 1990s, I’ve been curious about the differences between North American flour and Italian flour. In Canada and the U.S., it’s fairly simple: we have all purpose flour; bread flour; pastry flour; and whole wheat flour. All purpose...

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