Category: Italy’s Campania Region

The Big Cheese

(in humble tribute to the 6 million sheep of Sardinia and the rest of Italy, rarely attributed their due) Pecorino Romano, referenced in many Italian recipes, but equally hard to find around my town, is that miracle of ewe’s milk that in Roman times reputedly surpassed cow’s milk […]

Me? Cook Sicilian?

Anyone who knows my passion to cook, especially Italian dishes, knows also of my heritage from Tuscany. You can’t get more Italian than having had a mother from Elba and a father from Lucca who became a noted restaurant chef during California’s heyday in San Francisco and Los […]