(photo: the beautiful, 1 liter, tin housing Frankies Sicilian olive oil and a salad of tomatoes, red onion, and basil)  Amongst southern Italians there’s a deep rivalry between Calabrians and Sicilians.  If you travel to Calabria’s old capital Reggio Calabria, you’ll see many Sicilian influences from the regional dialect to arancini and the breakfast delicacy brioce (a type of sweet bread that is served with […]

I categorize pizza in the United States into two tidy compartments; namely: Thin style “NY Pizzeria” pizza comprised of tomato sauce and some variation of mozzarella, made from water buffalo milk or the cow milk variant) and  “Pizza Calabrese” which includes a minimal amount of cheese (that is to say, usually grated cheese post baking), a slightly thicker crust, possibly a bit […]

(photo: grapes ready to be crushed) Late September is one of my favorite times of the year here in Northern New Jersey.  The temperature and humidity dip, leaves begin to change color, and I begin to relish my days spent outdoors in the sun and cool air (it’s amazing what happens to one’s sense of appreciation when certain things won’t […]

Ask any person from Calabria over the age of 50 to describe a dish from the region that both represents the best and worst of the southern most province in Italy and s/he would probably utter, “minestra.”  That is to say, minestra (a type of thick soup with a substantial base including potatoes, vegetables, beans, tomato pieces, etc. <minestrone is […]

Zucchini Flower Blossom Fritters Our mother has been using the same Zucchini Flower Blossom Fritters recipe for nearly 30 years here in the United States, which includes grated Parmigiano-Reggiano and plenty of finely chopped parsley.  Our mother’s technique also includes “flattening” out the batter when it hits the hot oil so that thin frittelle are produced.  Note, you can also simply batter […]

As many of you know, my parents (and extended family) were all born in the southern Italian province of Calabria (specifically in a tiny hilltop village called Pellegrina).  The region of Calabria is comprised of mountains, multiple seas, farms, small and large towns, and even a few urban centers.  The history of Calabria is tumultuous and is part of why […]

Unlike other parts of the world, Italy is blessed with varied micro-environments.  The micro-environments help preserve the varied culture, foods, and traditions of the 107 provinces or regions of Italy. Cheese is an ideal example of how each Italian region produces it’s own version of a basic food commodity.  The region of Calabria, and the birthplace of my parents, produces […]