When I lived in Italy, I watched my Nonna Annunziata create zucchine parmigiana when she didn't have any eggplant. Now, remember that zucchine are a watery vegetable and can taste ...
Saturday, March 17, 2012
Zaleti (Venetian Cookies)
Zaleti are named for their yellow color (zalo in Venetian dialect, giallo in Italian). These traditional cookies are made with corn and white flours, eggs, sugar, butter, raisins and lemon ...
Wednesday, March 7, 2012
Fiery Fettuccine & Meatballs (with Tomato-Chipotle Sauce)
When I lived in the Campania region of Southern Italy, I was my Nonna Annunziata's sous-chef. I was in charge of making meatballs that would be added to the traditional ...
Sunday, February 26, 2012
Aunt Menina’s Leaves & Potatoes (Foglie e Patate)
While living in Avellino, Italy, my Aunt Menina sometimes came to spend the day with us. These visits stand out because Menina was great at creating exquisite dishes from my ...
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. 
