One of my greatest loves is cooking. It relieves stress better than any other remedy and simply makes me happy. However, I am a business woman, and most importantly a mother, so my recipes and methods must be fine-tuned to meet the needs of my lifestyle.

I am also a strong advocate of healthy eating habits; processed foods are out and fresh ingredients are my mainstay, with the exception of canned tuna or sardines. Mealtimes are an event in our home because they provide the perfect setting for family interaction, so the longer they last the better. Two courses, plus fruit, cheese or (occasionally) dessert equate to over an hour at the table. In 28 years of living in Italy, I have created a number of dishes that might lead one to believe I’ve spent hours in the kitchen, instead I’ve simply devised recipes and menus that have embraced our health and my schedule.

In sharing some of these ‘espresso’ dishes with you, it should be noted that I use only extra virgin olive oil, usually Mancianti, and mainly as a condiment added after the dish is cooked to preserve its full flavor and goodness. Also, I use the whitest garlic cloves and only chop, not crush, as I feel it’s more digestible. The quality of tomatoes too is essential: vine-tomatoes or cherry with the right sweetness and acidity.

Antipasti & Salads :: Pasta, Soup, Pizza :: Meat and Fish :: Dessert