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
Not many people know that the highest mountain peak in Italy outside of the Alps is in Abruzzo. The Gran Sasso d’Italia is part of the Apennines, the…
Valle d’Aosta, Italy’s smallest region, is tucked up in the northwest corner of the peninsula. The cozy city of Aosta itself is ringed by mountains…
Fried dough pellets glued together with honey to form a wreath. That, in essence, is la cicerchiata, a traditional holiday dessert from Italy’s…
Torta Quattro Quarti in Italian, pound cake in English, this dessert is a classic. Although it originated in England, pound cake has, over the…
These tender, two-bite almond cookies go by different names, depending on the region. In Piemonte, they are known as amaretti di Gavi, named for the…
I grew up spending my summers in Italy, at the beach on the Adriatic coast. For all those years, Italy to me was sun, sand, water and lots of seafood…
Italian apple cakes are like fingerprints, or a tennis serve. No two are alike, even when the list of ingredients or the technique is the same. The…
In his 1997 cookbook on Ligurian food, “Recipes From Paradise: Life and Food on the Italian Riviera,” author Fred Plotkin wrote, “The gift of warm…
Swordfish is a popular ingredient in the cuisine of the Italian south, especially Sicily. There it is served in a number of ways, including skewered…
At least twice every summer when I was growing up my mother would make an entire meal of stuffed vegetables: onion and pepper halves stuffed with…
There always seemed to be a bottle of Amaretto tucked away in my parents’ liquor cabinet when I was growing up. The sweet almond liqueur wasn’t…
The Italian word for pineapple is ‘ananas’ (AH-nah-nas). If it doesn’t sound especially Italian, that’s because it isn’t. The word, like the fruit,…
This classic Tuscan dish for just a handful of ingredients—which means that they must be high quality in order to shine. In Tuscany, this steak…
La Locanda di Gino is a gem of a restaurant in the city of Sulmona, Abruzzo. It was opened as a tavern in 1962 by Gino Allega and has gradually…
There is magic in eggplant. For centuries, Italians and other Mediterranean cultures have used this vegetable as an economical substitute for meat.…
As summer approaches I find myself turning more to food that anticipates the season; dishes that are easy to prepare, requiring no oven to be turned…
The word “semifreddo” literally translates to “half-cold” and refers to a variety of chilled or partially frozen Italian desserts, from Bavarian…
One of Abruzzo's more famous examples of "cucina povera" is pallotte cace e ove ~ "polpette cacio e uova" in proper Italian. Which is to say, a…
There’s almost always a ricotta pie of some sort on our Easter table. When I was growing up it was my mother’s pastiera, a dense, lattice-topped…