Domenica Marchetti
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Domenica Marchetti is the author of seven books on Italian home cooking, most recently “Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions,” published by Houghton Mifflin Harcourt. Her other books include “Ciao Biscotti,” “The Glorious Pasta of Italy,” “The Glorious Vegetables of Italy,” and “Williams-Sonoma Rustic Italian.”
Growing up, she spent her summers in Rome and on the Adriatic coast of Abruzzo, where her family is from. She is a former newspaper reporter who earned her master’s degree in journalism from Columbia University, in New York. Her articles and recipes have appeared in The Washington Post, Cooking Light, Eating Well, Fine Cooking, Food and Wine, and other publications.
Domenica also teaches Italian cooking classes and workshops across the country, and leads culinary tours in Italy. When not traveling in Italy, she can be found creating recipes in her kitchen in Virginia. You can find more of her recipes on her website, www.domenicacooks.com, and on Instagram at www.instagram.com/domenicacooks
Recipes by Domenica Marchetti
This classic Italian cake with a fine yellow crumb dates to at least the late 19th century, when a recipe for it appeared in Pellegrino Artusi’s…
Onion soup is mostly associated with French cooking, but there are many versions throughout Italy. This one, from Florence, is unique in that it…
Venice in winter is notoriously damp and chilly. It’s the season of acqua alta, when the city’s streets and piazzas are submerged in murky water and…
A pasta dish featuring a canned tuna sauce may not sound especially celebratory, let alone worthy of Christmas Eve dinner. But this is the dish my…
Lore accompanies many Italian recipes. The stories aren’t always credible, but they are often entertaining. Take the supposed history surrounding…
Chestnuts and chestnut flour have long been staples in Ligurian cuisine. The hills beyond Genoa and throughout the crescent-shaped region are filled…
Whenever I’m planning a trip to Rome, I try to do my due diligence, which is to say, I hit up friends and check my favorite travel blogs for…
Crunchy amaretti cookies are beloved by Italians and pretty much the rest of the world. Composed of just four ingredients—sugar, bitter almond, egg…
One of my favorite parts of leading culinary tours in Italy is introducing guests to local food producers and talented cooks and chefs. In September…
The slow arrival of autumn means cooler evenings and a welcome return to oven cooking. After months of grilled meats and vegetables, the appetite…
Coffee and a cornetto—or other pastry—usually enjoyed standing at the counter of the local bar, is the daily breakfast of millions of Italians. But…
Amaretti cookies are ubiquitous in bakeries throughout Italy. They can be large or small, crunchy or soft, rolled in sugar, topped with cherries, or…
Makes 4 main-course servings
Polenta tends to be associated with cold-weather cooking. Served with ragù in Abruzzo, or with loads of melting fontina…
Named for the Greek demi-god of winds, the Aeolian islands are a collection of seven volcanic islands in the Tyrrhenian Sea between Sicily and…
Straccetti di Manzo con Rucola e Scaglie di Parmigiano: Beef “Rags” with Arugula and Shaved Parmesan
A few years ago, my Roman friend Elvira took me to one of her favorite lunch spots—Fiaschetteria Marini dal 1913, not far from Villa Borghese.…
If the name Claudia Cardinale is familiar to you, it’s likely because you are a person of a certain age, or possibly because you are a Federico…
Ring-shaped cookies made with olive oil and wine are common throughout central-south Italy. They are cookies that, in spite of their plainness, bring…
One of the Veneto’s most beloved classic recipes is risi e bisi; or, simply, rice and peas. With such a pared down title, you might think it was…
Something magical happens when you bake this ricotta dessert from Abruzzo. The filling puffs up gloriously in the oven, practically bursting free…
The Navelli Plain, in Abruzzo’s Aquila province, is famous for its chickpeas, cultivated in neat plots. The legumes are small and dense, rich in…