My writing career began in Cambridge Massachusetts in 1977 and included twelve years as a freelance food writer primarily for The Boston Globe, but also for The Washington Post, The New York Times, The New York Times Sunday Magazine, Self and many other publications. Although I’m mostly self-taught, I studied Italian cooking with Giuliano Bugialli in Tuscany, and worked briefly in several restaurants in the US including Chez Panisse in Berkeley, California. In addition I have published six cookbooks: RISOTTO, FROM AN ITALIAN GARDEN, PASTA VERDE, RISOTTO RISOTTI, SAVED BY SOUP, and FAGIOLI, THE BEAN CUISINE of ITALY. Five of them specifically on Italian cuisine.
In 2005 my husband and I started spending winters in Rome.
Rome has been a wonderful culinary inspiration that has persisted over the years as we have continued to spend our winters in Rome and our summers in Tuscany. We use the time we’re there to travel in Italy, eat in restaurants, enjoy cooking at home with the local, fresh ingredients, meet and talk with home and professional cooks about their cooking, and especially to discover new and old foods and how to prepare them.
Cooking Lessons from Italy is my way of sharing with you what I’ve learned about the foods and recipes of Italian cuisine. Buon Appetito!