one of the best pastries ever created is this crispy shell of goodness. Sfogliatella Ricci is a Campania, Italy native and almost a vintage kind of baked good. considering its frame and internal ingredients it’s not a pastry that just anyone would indulge in. It takes time to love this dense treat made with cooked…
Check twice, check thrice! Make those moves on set and keep your eyes peeled and your ears alert. And don’t forget the salt and pepper!! I’m learning to except the challenges and grow where I need improvement. Everyone at work has something to teach you. Take it and keep it. Use it and speak of…
We all have our favorite kitchen tools and I would love to know what yours is? Tell me and I will find you the best brands, I love shopping for kitchen tools! In fact, I’ve been doing it all week to get ready for our next shoot at PowerHouse Productions. So excited to share more…
Sometimes you just gotta get up there and envision everyone to be a pickle in a suite! I was reminded of this interview at the Morgan Stanley GSE Directors Summit back in the fall with Brad Whitmore from the Culinary Institute of America today when I received a gracious letter in the mail from a…
I want to try something a little different than what I normally do. I’m all about story telling, feeling the spirit of things in the moment, inspiring you to eat whatever you want, whenever you want, and working with brands to promote a product or food that I appreciate and love. But, lately I’ve been…
This guy is like a little Parm Crisp Puppy Shark. He’s making his next best move. And you should too, by heading over to @parmcrisps to get your snackie fixing. I love them crumbled over hot soup or with Salumi boards. And it’s a perfect weekend for movie watching so you could replace your popcorn with these….
I had quite a time figuring out and editing my first video which was a collaboration with The Perfect Puree of Napa Valley. These Water Glass Parfaits are going to be a hit in your home. Make them however you like using my tutorial as a guide! I made caramel out of the…
Around this time two years ago I was feasting on Easter dinner in the Apennine mountains of Tuscany. I was in a small town called Pontremoli, the birthing grounds of this bread. My grandmother is notorious for making it and my father has recently decided to surprise us with his genetic skills! It’s the best…
Although this photo was taken in my zone at work, I amongst many am doing my best to maintain joy in part of the daily workflow at home. We may be stuck inside more than usual, but there are aspects to our days that could not be if it weren’t for the abnormal circumstance. While…
Come indulge at mio piccolo Ciao Caffè Popup
ENJOY: Extruded dried pasta for sale | Italian bakes | espresso drinks
WHEN: Saturday april 11th, from 11 am-4 pm at Anthropologie, Hoboken
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