Co-Founder, Editor-in-Chief: FoodsNWines.com, MiniCakeFactory. This native New Yorker is a Freelance Journalist, Corporate Marketing professional, graduate of New York University’s, Stern School of Business, and Author, “3 Ways to Sunday.” A nonfiction travel, food and adventure novel based on true events that will not only keep you hungry but so entertained, you’ll be chomping at the bit to get to the next chapter...
“From childhood to teen and always as it seemed, during a hectic dinner hour, and jam packed dining room. Armed with pen and paper in hand, wrote down every intricate detail from ingredients to cooking techniques, in preparation of her worldly, cookbook and myriad of dishes and desserts from Mast' Antonio's kitchen, of course."
Come join our international journey embracing every delicious bite and sip, one magnificent grape, herb and recipe, at a time. Cin Cin!
In Loving Memory,
Founder, President: FoodsNWines.com, Allegro Enterprises, IL Cibo Publications.
A Freelance Journalist, News Photographer, Media Relations, and Food Connoisseur showcasing traditional, commercial and undiscovered wineries, to expert coverage on tastings, pairings and educational seminars. With experience in many areas, including the fine arts and classical music, an International Operatic Soprano, 'Musica nella Cucina', spent most of my adult life, living and working in Italy and Europe. Before attending the Culinary Institute, Dante Alighieri in Toscana Italy, and training with many Executive Chefs, Sommeliers, and Chef, "Mast’ Antonio, naturally.
Here's to exploring worldly, cuisines, wines and discovering what’s new and trendy or simply, favoloso! Grazie e Buon Appetito!
AN ITALIAN MESSAGE....
"ITALIAN CUISINE IS CHIC, ELEGANT YET CASUAL AND CHEERFUL THAT SEAMLESSLY, EXEMPLIFIES OCEANS, LAKES, HILLS AND MOUNTAINS. USING ONLY THE FRESHEST SEASONAL AND FINEST INGREDIENTS, INSPIRED BY STRINGENT TRADITION AND ORIGINALITY. AN ITALIAN DINING EXPERIENCE CAN BE RELAXED, COMFORTABLE, ELEGANT, AND CHIC. RANGING FROM A SIMPLE FAMILY MEAL TO AN ELEGANT SPECIAL OCCASION.MANY ITALIAN RECIPES OF CLASSIC DISHES HAVE BEEN PASSED DOWN THROUGH GENERATIONS, SOMETIMES GUARDED AND SECRETIVE. WHERE PROVINCIAL TRADITIONS MUST BE RESPECTED AT ALL TIMES, THE MAJORITY OF RULES OF AUTHENTICITY AND QUALITY, SOMETIMES UNWRITTEN, ARE OF UTMOST IMPORTANCE AND ESSENTIALLY UNDERSTOOD BY ALL. A CHEF WORKING OUTSIDE OF ITALY WHO MASTERS ITALIAN CUISINE IS BOTH BOUND TO SUCH TRADITIONS AND INSPIRED BY THEM. AS THE ESSENTIAL INGREDIENTS AND TECHNIQUES OF AUTHENTIC ITALIAN CULINARY CUISINE, ARE NOT ONLY BASIC VALUES BUT A WAY OF BASIC LIFE. ITALIANS NEVER ACCEPT CONCILIATIONS ON THESE BASIC BELIEFS AND HAVE RESPECT AND KNOWLEDGE OF THE MOST BASIC INGREDIENTS: MEAT, FISH, POULTRY, VEGETABLES, PASTA, RICE, OLIVE OILS, CHEESES, DAIRY, FRUITS AND MOST IMPORTANTLY, WINE!"~~~
UN MESSAGGIO DI ITALIANO ....
"LA CUCINA ITALIANA È CHIC, ELEGANTE, MA INFORMALE E ALLEGRO, CHE ESEMPLIFICA PERFETTAMENTE I SUOI OCEANI, LAGHI, COLLINE E MONTAGNE. UTILIZZANDO SOLO INGREDIENTI FRESCHI DI STAGIONE E RAFFINATI, SI ISPIRA ALLA TRADIZIONE RIGOROSA E ORIGINALITÀ. UNA ESPERIENZA CULINARIA ITALIANA PUÒ ESSERE RILASSATO, CONFORTEVOLE, ELEGANTE E CHIC. E PUÒ VARIARE DA UN SEMPLICE PASTO IN FAMIGLIA AD UN ELEGANTE UN'OCCASIONE SPECIALE.MOLTE RICETTE ITALIANE DI PIATTI CLASSICI SONO STATI TRAMANDATI DI GENERAZIONE IN GENERAZIONE, A VOLTE CUSTODITI E SEGRETI. DOVE LE TRADIZIONI PROVINCIALI DEVONO ESSERE RISPETTATI IN OGNI MOMENTO, LA MAGGIOR PARTE DELLE NORME DI AUTENTICITÀ E QUALITÀ, A VOLTE NON SCRITTA, SONO DELLA MASSIMA IMPORTANZA ED ESSENZIALMENTE COMPRESO DA TUTTI. UNO CHEF DI LAVORO AL DI FUORI D'ITALIA CHE MAESTRI DELLA CUCINA ITALIANA SI SIA DESTINATA A TALI TRADIZIONI E ISPIRATO DA LORO. COME GLI INGREDIENTI ESSENZIALI E LE TECNICHE DI AUTENTICA CUCINA CULINARIA ITALIANA, NON SONO SOLO VALORI DI BASE, MA UN MODO DI VITA DI BASE. GLI ITALIANI NON ACCETTARE MAI CONCILIAZIONI SU QUESTE CREDENZE DI BASE E AVERE RISPETTO E LA CONOSCENZA DEGLI INGREDIENTI DI BASE: CARNE, PESCE, POLLAME, VERDURA, PASTA, RISO, L'OLIO D'OLIVA, FORMAGGI, LATTICINI, FRUTTA E, SOPRATTUTTO, IL VINO!"