Only in Italy…& La Matriciana
Only in Italy can we get away with criticizing Italian food..who else in the world would consider doing that? Italians take for granted the exquisite artisan treats such as Parmigiana-Reggiano cheese,…
Buon Capo D'anno (Happy New Year)
copyright 2008-2009, Maria Liberati The Basic Art of Italian Cooking I will be spending New Year's Eve (known as San Silvestro) and New Year's Day here in Italy between Abruzzo…
Tortino di Melanzane
copyright, 2008, Maria Liberati Here in the mountains of Abruzzo I am finishing up some new recipes before I go back to Umbria to finish up the culinary tour I…
Umbria Jazz and the bubbly…
Umbria jazz festival is in town (Orvieto). This year the festival is highlighting gospel music and the music of Duke Ellington..but one never knows who will show up. One year-Sting-who …
Light Up Your Kitchen, Light Up Your Life…
As I am enjoying my Holidays here in my mountaintop office in Abruzzo, I can't help but drift back to The Basic Art of Italian Cooking kitchen back in the…
Santo Stefano & Upside Down Apple Pie
The day after Christmas was the feast of Santo Stefano. In Abruzzo, what is known as the traditonal cement of Santo Stefano- arrived and covered much of the region; the…
The Feast of the Seven Fishes-Real or Myth?
Buon Natale as I am writing here from my office high in the mountains of Abruzzo. Yesterday was a whirlwind of Christmas celebrations-from Rome to Umbria and Abruzzo. The culinary…
Buon Natale..Merry Christmas..Sweet Treats
The Basic Art of Italian Cooking kitchen here is bustling with last minute holiday recipes. and my assistants are still working on the recipes for my next book The Basic Art…
The Classic Italian Cookie-Pizzelle
Holiday cookies are overflowing and The Basic Art of Italian Cooking Kitchen is filled to capacity! A typical Italian cookie that is made for the Holidays is the 'pizzelle'. The…
The Feast of the Seven Fishes
One of my favorite nights of the year is Christmas Eve because of special memories from Christmas Eve dinners of the past. Most Italians have the Feast of the Seven…
Panettone & Holiday Delights
Why is it that we wait till the Holidays to make special foods and dishes? You can enjoy these dishes any time of the year. Here is a Holiday favorite…
Feast Your Eyes..
It has been so rewarding for me to be involved as a healthy chef/spokesperson for the American Academy of Ophthalmology's Feast Your Eyes Campaign. This is a campaign that promotes…
Cook Your Stress Away
copyright, 2008, Maria Liberati Stress is caused by many things including not taking time out to do things that we enjoy. Today yes, most people are living their lives on…
My Salmon Post
copyright, 2008, Maria Liberati Salmon is a 'healthy for you to eat' dish and even though this weekend was made up of turkey, turkey and more turkey. We 'squeezed' in…
Thanksgivings' past and Holiday Panettone
Thanksgiving and each one -no matter how they are spent is always one for the memory books. This year I was fortunate to have my feast with close friends and…
The Thanksgiving Opera
copyright, 2008, Maria Liberati My grandmother (nonna) Maria loved the Italian opera..she loved to sing all the Italian classics and to this day, when I hear an opera CD -you…
Pasta with Tuna
A perfect dish -for anytime, delicious and healthy at the same time. But like all authentic Italian it is made up of only a few key ingredients and is uncomplicated…
What's In Your Fridge?
This past month I had the pleasure of interviewing Linnyette Richardson Hall from the Style Channel and Whose Wedding Is It Anyway? The interview is appearing in this month's The…
Orvieto & Tagliatelle al Fresco
Our November newsletter will be released soon so many of you will be receiving it shortly, but we are going to post excerpts of the newsletter here. We are so…
Giardinera at Le Cordon Bleu-Boston
Here is another recipe Chef Enea Barbanera shared while I was at Le Cordon Bleu in Boston last week. The event was in conjunction with the Italian Culinary Foundation and…
Sformata di Parmigiana at Le Cordon Bleu
Mille Grazie!! to everyone at Le Cordon Bleu in Boston and Chef Enea Barbanera for hosting a wonderful event with the Italian Culinary Foundation to promote the simplicity and flavors of authentic,…
Potato Gnocchi and The Italian Culinary Foundation
I am excited and looking forward to being a special guest at the Le Cordon Bleu School in Boston, Massachusetts on Friday for a special event that was organized by…
World Pasta Day 6-Pasta Pasta!!
copyright, 2008, Maria Liberati I am continuing to receive a lot of emails from you all about the wonderful products and events for World Pasta Day. Keep those emails coming! As…
World Pasta Day-part 5
A special thanks to everyone that came out to my book signing and 'Holiday Dinner in Tuscany' event at Whole Foods Market last night. It is always so nice to see…
World Pasta Day-part 4
World Pasta Day is quickly approaching and I am continuing my series on Pasta and Pasta Recipes. Copyright, 2007, 2008 Maria Liberati ‘excerpted from The Basic art of Italian Cooking, Pasta!!Pasta!!…
World Pasta Day-Part 3
I enjoyed meeting each and everyone of that you that come out to my appearance and book signing at the Atlantic City Gourmet Food & Wine Show with Tyler Florence,…
World Pasta Day, Part 2-Fettucini Alfredo
Continuing along for World Pasta Day here is another favorite recipe, but with a little 'tweaking' I have made it lighter, less fat, less calories. A crowd pleaser on the…
Blog Action Day for World Poverty
Not my usual post today! Today is Blog Action Day, to bring awareness to World Poverty. We are all citizens of this great big wonderful world and need to help…
World Pasta Day,part 1 (or Eat pasta Like a Local in Venice)
copyright, 2008, Maria Liberati Editor-Michaela Pompeo It only figures that the Italians would invent a Holiday to honor their most revered of foods...PASTA. So one of my favorite Holidays has become…
Antipasto anyone??
These days I have been busy putting together recipes for the Feast Your Eyes campaign of the American Academy of Ophthalmologists and Eye Care America as I am serving as…
