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
It is often said that you don’t travel in Italy, you eat your way through Italy. In fact, many tourists plan their Italian trip based on what…
Taggiasca is the Italian name of the Cailletier cultivar of olives primarily grown in southern France and in the Italian region of Liguria. The name…
Barolo is a red wine produced in Piedmont, a region in northern Italy. Made with 100% Nebbiolo grapes, Barolo is considered one of Italy’s greatest…
Farro, also called emmer, is an antique wheat grain that can typically be found in Mediterranean, Northern African and Middle Eastern diets. During…
While omelets and other egg dishes are most commonly eaten for breakfast, in Italy the frittata, a similar egg-based dish, is enjoyed for lunch,…
Making great gnocchi that melt in your mouth seems easy, after all there are only 4 ingredients. Yet, it can often be challenging to arrive at the…
Fruit crisps, one of America’s favorite desserts, are traditionally accompanied by vanilla ice cream. Yet, what happens when you take this classic…
Farro is an ancient grain that has been a staple food in Italy for centuries, especially during the the Roman Empire. It is grown in central…
The use of farina di mais (cornmeal) is quite popular in northern Italy. Also called farina di granoturco, it is the star ingredient of polenta and…
Monkfish, also called frog-fish and sea-devil, is an anglerfish that inhabits the Mediterranean Sea and is popular in Italian cuisine. Known as…
Carrots are one of the most purchased vegetables in Italy. You’ll commonly find them used in a soffritto, a flavor base composed of onions,…
Scafata is a typical recipe from the region of Umbria made with a variety of spring vegetables. The word scafata derives from the name…
Sogliola, or sole, is a flat fish commonly found in Mediterranean cooking. The white meat is soft and delicate making it perfect for various…
Cauliflower soup or zuppa di cavolfiore is a rustic dish commonly eaten during the winter months in Italy. There are endless preparations for this…
During Carnival in Italy, masks, parades, confetti and all kinds of delicious festive food can be found in just about every city on the Peninsula.…
Sicily is known throughout Italy for its dynamic array of gastronomic specialties. Thanks to the mild climate and fertile ground, the island brims…
Tagliatelle is a type of egg pasta that resembles long flat ribbons and are very similar to fettuccine, which are made in the same manner but are…
Zucche—an Italian word for pumpkins—are star players in a lot of Italian recipes, specifically in the region of Mantova in Lombardy where the zucca…
Holiday baking can be stressful, especially if you need to prepare the entire dinner for a large group of people. Make ahead recipes, like fruit…
The Bellini is one of Italy’s most noteworthy cocktails and has acquired fame around the world, yet few know of its saucy variation, the Tintoretto.…
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