Join me, Rosetta Costantino, a native Calabrian, cookbook author of My Calabria and Southern Italian Desserts, cooking teacher, and expert guide, to the region’s culinary and cultural riches, as we travel off the beaten path to the toe of Italy’s boot.
Read MoreWith the rain finally arriving in the Bay Area, it is starting to feel like winter, and thanks to the rain and cold we are able to make and cure our annual production of Calabrian sausage , that we typically produce in January when the weather conditions are ideal for curing sausage, cold and humid. In addition to the curing of sausage I love to prepare Friscatula, Calabrian polenta with savoy cabbage, during this time of the year.
Read MoreAfter spending a couple of weeks in Calabria and Sicily, I am back home. During those weeks I spent 8 days with a fabulous group touring and eating our way through Calabria. We had a great time and enjoyed many luscious meals. Take a look at some of the photos below and the remainder on Cooking with Rosetta Facebook Fan Page.
Read MoreHi folks, It was time to spruce up my old website. With the help of the talented Kristy Gardner of ohksocialmedia I’ve given the site a complete makeover to make it easier to find everything you need. I hope you will click around and check out some of the new features.
Read MoreI can't believe it! I just picked up an advance copy of my dessert book from the Ten Speed Press office and I am so excited the way it turned out that I have to share it with you now. Here it is sitting on my kitchen table!
Read MoreAre you wondering what in the world these summer greens called “tenerumi” are? Tenerumi are the leaves and tender shoots of the long squash plant called “cucuzza” found all over Palermo markets. These greens are eaten all over Sicily and also in Calabria where they are known as “taddi di cucuzza”. Here is a picture I took in Palermo’s market last summer, showing the tenerumi next to the long squash.
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