For the Italian cook, food ingredients from a working kitchen are never wasted or thrown out. While growing up, I watched my Nonna use whatever she found in her pantry ...
Friday, February 10, 2017
Butcher to Table/La Grotte des Fromages, Montreal
Many of you have asked which restaurant serves authentic Italian foods such as the ones I've taught in my culinary courses. My latest discovery is in Montreal - Du Boucher ...
Tuesday, January 31, 2017
Valentine’s Day Pudding
Red is the color of passion, don't you agree? This pudding gets its rich color from natural, red raspberries. Enjoy this recipe as a Valentine's Day dessert or treat. Have ...
Tuesday, January 17, 2017
Tom George Restaurant – 7th & Grand, Downtown Los Angeles
I'm so glad Tom George, a Cal-Italian-Hungarian restaurant - decided to take its vibe to downtown Los Angeles. One of its owners, George, stated that this LA eatery is one ...
Monday, January 9, 2017
Fresh & Creamy Pea Soup
I hope you weren't thinking of using canned or frozen peas to make a great-tasting pea soup.
With fresh peas and a few more ingredients, you'll enjoy a great meal in ...
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
