Cindy Swain
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A Washington State native, Cindy double majored in Communications and Italian Studies as well as participated in a three month study abroad program in Rome and a year long student exchange in Australia. She worked as a project manager for an advertising agency in Seattle before packing her backpack and heading on an around the world adventure, visiting 13 countries in 10 months: from New Zealand to Southeast Asia, India to East Europe, and finally making her way to Emilia-Romagna, Italy where she’s been living for the past seven years. On her bilingual Italian/English food blog, italicana kitchen, she proposes wholesome recipes made with seasonal produce. You can also catch her on air at 8:00a.m. every Tuesday on Radio Bruno with La Strana Coppia where she talks about American gastronomy and English culinary words. Cindy’s also survived the embarrassment of trying to speak Italian fluently on national TV programs like La Prova del Cuoco and A Conti Fatti on RAI UNO. She is currently taking an Italian Sommelier course to become a certified wino.
Recipes by italicana kitchen
One ingredient not to be missed in an Italian summer dish is the tomato. In this period you’ll find tomatoes overflowing wooden crates in outdoor…
June is a highly anticipated season for Italians. Not only does it mark good weather and the start of weekend getaways to the seaside, it is also the…
Fusilli are a corkscrew shaped pasta originating from southern Italy. The term fusilli seemingly comes from the word fuso or "spindle" as the…
Although pancakes are not a typical Italian fare, it’s quite the trend. In today’s modern Italian cuisine, you’ll find many international foods with…
Bruschetta is likely one of Italy’s most well known appetizers. Its versatility lends itself to a myriad of preparations. The common factor of all…
What better way to kick off spring than with a bright colorful dish. These handmade yellow-blossom-looking gnocchetti are naturally colored with…
Pea pesto, or pesto di piselli, is a flavorful sauce that is both practical and versatile. It’s a variant to pesto alla genovese and is packed with…
Discover farro, an ancient grain that is packed with nutrients and taste. Farro is considered to be a superfood grain that is high in fiber, protein…
Even though crepes, called crespelle in Italian, originate from France, they are much loved in Italy. The standard recipe calls for eggs, milk and…
Outside of Italy, anchovies often get snubbed. Yet, anchovies are the secret punch of flavor in a lot of Mediterranean dishes and even tucked away in…
Mascarpone is an Italian cream cheese originating from the northern region of Lombardy but is popular throughout Italy. It is one of the main…
Tuscan kale is a winter vegetable that is often used in classic Tuscan dishes like ribollita, a typical hearty soup made with bread and vegetables.…
Although Turmeric is native to southern Asia, it is by now diffused throughout the world and can be found in many cuisines. In the Italian gastronomy…
One of Italy’s most typical home baked goods is the crostata alla marmelatta, or Jam tart. Eaten year round, this dessert is most commonly…
La pasta verde, or green pasta, is a variation to the classic fresh egg pasta. To naturally color the dough green, spinach is one of the most common…
Although you’ll find risotto often listed on the menu of fancy restaurants, it is the essence of simple Italian home style cooking. It is a comfort…
Coda di rospo or “monkfish” is probably one of the ugliest fish around. With an oversized head and an enormous mouth filled with razor sharp teeth it…
Italians are skilled pasta makers. There are hundreds of shapes to choose from as well as various colored pastas made from natural ingredients.…
Octopus is a staple in the seafood section in Italian supermarkets and farmer markets. Unlike other parts of the world where you typically find this…
Of course standard green broccoli can be used when making this soup, but if you can find broccolo romanesco, also known as cavolo romano or Roman…
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