Buon Natale!
Merry Christmas, Friends! Right now I'm in Italy enjoying the season and picking up new stories, articles, and ideas to share with you in the new year. Have a safe…
Risotto Parmigiana | Interesting Parmigiano Reggiano Facts and Maria's Favorite Recipe
Probably the most famous of all Italian cheeses is Parmigiano reggiano, a hard, granular cheese native to the Parma, Reggio Emilia, Modina, Bologna, and Mantua provinces. Parmigiano reggiano is made…
My Favorite Things | Ergo Chef Knives and Cooking With the Right Tools
One of the most important tools a chef can have in the kitchen is a great set of knives. Not just any old set will do. You might be able…
My Favorite Things | Flavors of Tuscany Spice Blend & Tuscan Bruschetta
Now that it is December, I really have the holidays on the brain! I love this time of year. The air becomes crisper, the smell of fireplaces burning, and giving…
Festa di Ringraziamento | Expressing Thanks
Festa di Ringraziamento (Happy Thanksgiving)! Italians don't exactly celebrate Thanksgiving -- it doesn't relate to their history. But the word "ringraziamento" means "thanksgiving" in Italian, and Italians use it to…
Stay Tuned | Thanksgiving Newsletter
Hello Friends! This week I'm working on my special Thanksgiving newsletter. I'm dishing out info like traditional Italian-American Thanksgiving recipes and how to easily clean your silver in time for…
Marrons Glacés and Chestnut Truffles Roasting on an Open Fire
To make foods that taste incredible, it is always best to tailor your dishes to what is currently in season. Right now, chestnuts are in full swing, ripe and bursting…
My Fair Ischia | Five Days in Italian Paradise
November 3, 2006 Hello, Everyone! This week has really felt more like spring than a cool, brisk autumn. And these warm, sunny days remind me of this glorious, almost mystical…
Il Perdonanza Celestinia | Medieval Celebrations
October 25, 2006 Cara Diario! I'm sorry I haven't written in so long, but I've had quite the adventure these past few months. I traveled all over Italy from August…
Celebrating Ferragosto | Pasticcio de Tonno
Caro Diario (dear diary): today is the 14th of August, the day before the biggest summer holiday for the Italians. It is a holiday known as Ferragosto or 15th of…
Il Tempo Passa | How Time Flies When Flying to Italy
La vita passa ....How quickly life seems to go... It only seems like yesterday I was counting the days to go before I go to my mountain home in Italy…
Recipe of the Month Contest
RECIPE OF THE MONTH CONTEST!!! Share your recipes, be part of our community and share recipes with our readers win prizes each month!! We look forward to welcoming you to…
Mercoledi in luglio
Today, about 10 days and counting till I fly off to my sunny home in Italy and begin final work on my second book- CUCINA- The Basic Art of Italian…
Dinners on the Terrazzo | Thank You
For all my friends throughout the Philadelphia, Pa., South Jersey, Wilmington Delaware area thank you for your support and catching my apperance on the 10! show on NBC there on July…
The Ultimate History of Pizza
One of my favorite foods in the world is Pizza!! I have judged many of the International pizza championships and have tasted some of the world's best pizza in many parts…
The Art of Tiny Bubbles | The History of Sparkling Wines
Sparkling wines are the fruits of years of consistent production of the best grapes, and the most accurate fermentation process. We celebrate, enjoy and toast our fellows with sparkling wines.…
How To Host a Gourmet Girls Night In Recipe and Movie Pairings
Sometimes a girl just needs a relaxing night in, or at the very least, a night in with friends. It’s for those kinds of nights that we’ve gathered three scrumptious…
3 Recipes Perfect For an Italian Picnic | Summer Food Escapes
Technorati Tags : Summer, food, escapes!!https://www.marialiberati.com During summer months everyone tries to escape the city. Picnicking is a great opportunity to spend some quality time outdoors. Here are some ideas…
Granita di Mirtilli and Making Blueberry Shortcakes
Summer fruits are my favorite and my very favorite fruit is the blueberry. Not only because of its beautiful color and flavor but of its' many health benefits. It was…
Bruschetta con Salmone | Taste of Wilmington
Thank you to everyone that came out to my appearance today at the Taste of Wilmington event in Wilmington Delaware. Although the weather was miserable many of my fans still…
Taste of Wilmington | Come Meet Me
If you are looking for an event to do on a (probably) rainy Sunday afternoon- come out to see us tomorrow (Sunday, June 25th) form 12 to 5 at the…
How To Choose Gelato Flavors Like an Italian Chef
copyright 2021 Art of Living, Prima Media Inc/Maria Liberati How to choose your gelato flavors? A most important decision. One of my favorite past times is to spend time just…
How to Prepare Your Backyard for Outdoor Entertaining | A Drink Your Guests Will Love
As promised we are continuing with our outdoor entertaining series and hope everyone is having a wonderful Memorial Day weekend- wherever you are!! The Space. The weekend before your garden…
The Garden of Eating | The Start of Summer
www.marialiberati.com http://spaghettiatmidnight.blogspot.com Summer is the season of far off getaways to exotic locales and beachfront bonfires. In Euorpe we look forward to fireworks on the beaches on the Riviera. It…
How To Make Spaghetti al Fresco Riviera
Alfonso and I made a trip along the Riviera by car recently. I can describe this trip with memories of vivid blues and greens that I have never seen before...and…
The Origins of Spices
Spices are so important in any style of cooking to enhance the flavor of your foods. Most cultures have a tradition with certain spices, herbs and flavorings. Unfortunately, in the…
A Chef's Thoughts on "A Touch of Ginger" | My Favorite Saffron Recipe
I must admit, I am a foreign" film-aholic". I just caught a 'delicious' film that is worth blogging about. It s actually a Greek film but I saw it…
Garden Of Eating
May 27, 2006Garden of Eating, Part IV (Il Posto- the place) (copyright Maria Liberati 2006)Filed under: La Dolce Vita — Maria @ 8:06 pm Edit ThisAs promised we are continuing…
Where did the birthday candle come from?
I have always found it fascinating, when studying culinary arts in Europe, to find that certain foods and dishes we use today are derived from the ancient Romans or Greeks.…
A Chef's Guide to Cooking Perfect Pasta
How to Cook the Perfect Pasta 1. How much water should I use?To cook pasta - as a rule of thumb - use 5 quarts of water per 1 lb…
