In In this book two of Italy’s most iconic ingredients, rosemary and red wine, take center stage to connect the culinary and cultural heritage of regional Italian food with a collection of recipes from generations of Italian cooks, chefs, restaurateurs, cooking schools and the author’s time spent in Italy with her Italian family and friends. Ingredients and methods are prefaced by brief introductions meant to help the reader and would-be cook understand the purpose of the dish, its storied history, or a trick for making it just right. The recipes are a culinary backstory to the author’s travels in Italy over the last 20+ years and include taste and travel tips that make this part cook book and part culinary travel guide. The author encourages you to look beyond the fork of every Italian dish and you will find a fascinating gastro-history developing a taste for Italy and wanting more.
In the pantheon of Italian food products one type of vinegar stands out above the rest, Aceto Balsamico from the regions of Modena and Reggio Emilia in Northern Italy. Learn about tastings, traditions, artisan production, the best way to recognize and use a true balsamic vinegar and the author’s personal visit and tasting at a balsamic acetaia in Emilia Romagna.
Pairs the pleasures of eating with the history and art of the region that results in a unique travel experience way beyond a “show and tell” tour.
It began with a mother’s dream, a grandmother’s longing and a legacy of family recipes and traditions. I have been on a mission to discover the gastronomic treasures of Italy ever since that first cooking lesson in Nonna’s kitchen. That mission has taken me on a remarkable journey down Roman roads, past castles with Celtic altars and Etruscans ruins, through medieval walled cities and alpine lakes, visiting Renaissance chapels and Gothic cathedrals, into kitchens, vineyards and orchards, to experience the food of princes, popes, pilgrims and everyday Italians developing a taste for Italy and wanting more.
Udderly Italian – A Culinary and Cultural Taste of Regional Italian Cheese available at Amazon.com
Everyone loves Italian cheese and everyone wants to know how to enjoy it more. The cheeses of Italy are remarkable and diverse, accessible and versatile with a cultural history that shines through the world’s culinary landscape. Italian cheese is not merely a product. It is a history, taste, quality and tradition of a country. Each regional variety reflects each Alpine pasture, each field of wildflowers; the ash, leaves or hay used in ripening, the animals and artisans who make it.
Pasta for a Princess available at Amazon.com. First in a series of Seeing and Savoring Italy children’s books using history to introduce kids to the fun and fantasy of cooking in this case the culinary backstory behind tagliatelle pasta. 
“Maestro Zafirano was worried. It was only 3 days before the arrival of the beautiful and powerful Lucrezia Borgia in Bologna and he was expected to prepare an unforgettable Renaissance feast fit for a princess”.
Cositutti 