Casatiello: Naples’ Iconic Easter Bread
Every Easter, I find myself dreaming about casatiello—that glorious Neapolitan bread studded with sausage, ham, and cheese. There's something truly magical about biting into this savory masterpiece that's been par
Casatiello Napoletano: Easter’s Irresistible Cheese & Meat Bread
I walked into the supermarket for five items and left with two bulging bags—all because of one beautifully styled cheese display. Here's how I made Naples' iconic casatiello at home, and why you don't need fancy I
Candied Orange Peel: My Italian Winter Obsession
This year, the orange gods blessed me with two batches of stunning organic Italian citrus. Of course, I turned them into candied peel—and I'm confident enough to claim it melts on your tongue.
Cime di Rapa: Italy’s Broccoli Rabe Explained
Confused by Italy's different broccoli rabe varieties? Let's untangle the regional mystery of cime di rapa—from Napoli's delicate friarielli to Puglia's hearty classic.
My First Asian Catering Gig (It Was Chaotic & Perfect)
I finally did it—catered an entire Taiwanese dinner for my brother-in-law's travel-obsessed friends in Italy. Between crispy salt-and-pepper chicken, braised beef noodles, and fried milk, it was equal parts hilari
Candied Orange Peel: A Winter Citrus Treasure
When a friend from the Roccarainola mountains arrived with bags of organic homemade oranges, I knew exactly what had to happen: candied orange peel. It's become my winter kitchen tradition, and today I'm sharing the
Pasta Handmade Bible: A Love Letter to Italian Cooking
I fell in love with Missy Robbins' Pasta Handmade Bible the moment I opened it. This isn't just a cookbook—it's a beautiful reminder that cooking is an art, and the best recipes come from trusting your instincts.
Struffoli: Naples’ Christmas Honey Balls
Christmas Eve is almost here, and like every Neapolitan I know, the phone's been ringing all morning with one topic: what's for dinner? Today I'm sharing struffoli—those addictive little honey-glazed balls that ev
Homemade Taiwanese Vegan Rice Blood
My experimental take on classic Taiwanese素米血—crispy on the outside, savory seaweed-infused on the inside. Made with pantry staples and a happy accident involving spicy seaweed snacks.
Savory Danubio Salato: Neapolitan Christmas Rolls
It's officially Christmas season in Naples, and I'm obsessed with Danubio Salato—those pillowy savory rolls stuffed with guanciale, prosciutto cotto, and melty cheese. Here's my recipe for about 30 mini ones that'
