Autumn Road Trip Through Southern Italy
This October, I’m taking a road trip through southern Italy to plan unique culinary tours that showcase the tastes and flavors of Campania and Calabria. And you’re all invited!
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Cooking Classes Helsinki at Aromi Magazine
I am very excited to announce that, this October, I will be giving five hands-on instructional classes at Aromi Magazine’s professional kitchen in Helsinki, Finland. These classes are for “foodies” of all levels who are looking to learn new recipes in a fun, yet educational way.
Tenuta Vannulo: An Organic Mozzarella di Bufala Farm
A visit to Tenuta Vannulo, an organic cheese-making water buffalo farm in Capaccio-Paestum, was one of the highlights of my road trip through Campania. It’s just as educational as it is delicious!
Riace Bronze Warriors: Reggio Calabria
I highly suggest visiting the Museo Archeologico Nazionale di Reggio Calabria to see the magnificent Riace Bronze Warriors.
Chef Franco’s Italian-American Menu– Kvarter5, Åland Islands
Chef Franco returns to Kvarter5 on the Åland Islands to bring a delicious Italian-American dining experience and is looking forward to spoiling his guests.
Living as a Local: Helsinki Secret Residence
As a blogger for the Helsinki Secret Residence, I was able to experience, as a local, the food, culture and beautiful nature of this city and its surrounding areas. Here in this post I share my Helsinki highlights with you all.
Jädelino Gelateria: A Cool Taste of Italy in Finland
Jädelino is a quaint, friendly gelateria that serves top quality, homemade Italian ice cream in the the Teurastamo district of Helsinki. The flavors at Jädelino are very creative. I had a peanut butter-olive oil gelato that was extraordinary. The pistachio (made with an imported pistachio base from Sicily) and the tiramisu gelato are fantastic as well. I’ll be back! Once you’ve taste their delicious ice creams, you’ll be back too.
Tunisia’s Lead Role: Summer Fancy Food Show, NYC 2016
I had the distinct pleasure of working at the event with two very talented and highly accredited Tunisian chefs- Rafik Tlatli and Mounir Le Baroque. The best thing about working with chefs from other cultures beside your own, is the great enthusiasm that can be generated through a mutual admiration toward each other’s cuisine.
Swordfish Braciole with Black Olive Tapenade
This is a great summertime dish…absolutely perfect for the grill.Light, perfect with a salad or a saute of broccoli rabe