Mozzarella di bufala is made with fresh buffalo milk. This delicacy is a specialty of Campania, Italy, where the production of dairy products is rooted in the region's ancient Greco-Roman ...
Friday, September 24, 2010
Obika Mozzarella Bar, Los Angeles (Century City)
If Italy is not in your immediate travel plans and you're craving fresh mozzarella di bufala, I've got the solution for you - Obika Mozzarella Bar.
Upon my recent return from ...
Saturday, September 18, 2010
Parma Prosciutto, Melon & Apple Carpaccio
For this classic antipasto, I wanted to be artistic and innovative in presenting Parma prosciutto and melon. I added apple "carpaccio" and a balsamic reduction. The balsamic "sauce" complements the ...
Saturday, September 11, 2010
Stewed Okra
A few weeks ago, at the Santa Monica Farmers' Market I heard someone ask, "How do you make okra?" This recipe is a wonderful response to that question. While all ...
Sunday, August 29, 2010
Pouding Chômeur (Pudding of the Unemployed)
Pouding Chômeur (sometimes called “le gâteau chômeur”) is literally the poor man’s pudding or cake. Originating in the French province of Quebec, Canada, the cake was created in 1929 by ...
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. 
