I have missed Italy terribly these last 18 months and sadly, it looks like I will not get back there until at least the Spring of 2022!
I have adapted this classic Easter dessert so you can make it easily in your home in North America with readily available ingredients!
The easiet pasta you can makein a pinch! My go-to when the cupboards are bare and you need something fast!
This cake will be your new go-to, replacing your favorite pound cake! On its own or dressed up with berries and Limoncello cream~you are gonna love it!
“Amaretti morbidi” are chewy, Italian almond macaroons. This is my rendition of a chewy amaretti cookie surrounded by a short crust.
I don’t think I could imagine Italian cuisine without fresh tomatoes. When the tomatoes in our garden are ripe, I eat them for breakfast, lunch and dinner…
If we were ever strapped for time to get dinner on the table, the “go to” was usually “Pasta al pomodoro” which translates to “Pasta with tomatoes”.
There’s something about the smell of dinner in the oven that evokes memories of my childhood and the many family meals my large Italian-Canadian family shared.
In my part of the country, when we start seeing local asparagus popping up in the grocery stores, that is a sure sign of Summer!
There is a lot of misconception that Semolina and Semola are the same thing…well not really. You see they are both produced from durum wheat…