Domenica Marchetti

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Domenica Marchetti is the author of seven books on Italian home cooking, most recently “Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions,” published by Houghton Mifflin Harcourt. Her other books include “Ciao Biscotti,” “The Glorious Pasta of Italy,” “The Glorious Vegetables of Italy,” and “Williams-Sonoma Rustic Italian.”

Growing up, she spent her summers in Rome and on the Adriatic coast of Abruzzo, where her family is from. She is a former newspaper reporter who earned her master’s degree in journalism from Columbia University, in New York. Her articles and recipes have appeared in The Washington Post, Cooking Light, Eating Well, Fine Cooking, Food and Wine, and other publications.

Domenica also teaches Italian cooking classes and workshops across the country, and leads culinary tours in Italy. When not traveling in Italy, she can be found creating recipes in her kitchen in Virginia. You can find more of her recipes on her website, www.domenicacooks.com, and on Instagram at www.instagram.com/domenicacooks

Articles by Domenica Marchetti

Thu, 08/13/2020 - 09:01
Every year at the end of summer, my mother would make green tomato marmalade. It was thick and lemony, thanks to lots of lemon peel, and (to be…
Thu, 08/06/2020 - 09:25
Years ago my family had dinner at a restaurant on the beach in Abruzzo, one of those places where what is served depends on the daily catch. There…
Thu, 07/23/2020 - 08:55
Ciabotto is just one name for this humble and nourishing vegetable stew, a less fussy version of ratatouille and a summer staple throughout central…
Thu, 07/09/2020 - 07:50
At its most basic, a crostata is a rustic, lattice-topped tart composed of buttery pastry filled with good jam. A slice of crostata alla marmellata…
Thu, 06/18/2020 - 06:35
Zolle sott’olio ~ pickled garlic scapes preserved in oil ~ are a specialty of Sulmona, a picturesque medieval city ringed by mountains in Abruzzo.…
Thu, 06/04/2020 - 05:41
I often think of Ligurian cuisine as "green." Green as in classic pesto Genovese; as in the prominent use of herbs like basil, marjoram and borage;…
Thu, 04/16/2020 - 04:50
More than a decade ago, on a visit to Lucca years ago, my family and I rented bicycles and cycled around the broad, elevated tree-lined boulevard…
Fri, 04/03/2020 - 06:24
Like any child, I was excited on Easter morning about delving into the jelly beans and chocolate bunnies that I found in my Easter basket. But I was…
Fri, 03/20/2020 - 07:00
Sorrento and the towns along the Amalfi Coast spill out into the Bay of Naples in a riot of color. This slice of Campania, in southern Italy, famous…
Fri, 03/13/2020 - 10:11
The Feast of St. Joseph, which falls every year on March 19, is a big deal in Italy. Not only does the holiday commemorate the putative father of…
Thu, 02/27/2020 - 02:15
Budino al cioccolato is simply the Italian version of chocolate pudding, a classic dessert that is found across Italy. Like all of Italian cuisine,…
Fri, 02/21/2020 - 05:05
Naples is famous the world over for its pizza. But among Neapolitans there is another dish that is held in equally high (if not higher) esteem. It is…
Thu, 01/23/2020 - 10:55
Not many people know that the highest mountain peak in Italy outside of the Alps is in Abruzzo. The Gran Sasso d’Italia is part of the Apennines, the…
Thu, 01/09/2020 - 16:55
Valle d’Aosta, Italy’s smallest region, is tucked up in the northwest corner of the peninsula. The cozy city of Aosta itself is ringed by mountains…
Thu, 12/26/2019 - 13:06
Fried dough pellets glued together with honey to form a wreath. That, in essence, is la cicerchiata, a traditional holiday dessert from Italy’s…
Fri, 12/06/2019 - 08:41
Torta Quattro Quarti in Italian, pound cake in English, this dessert is a classic. Although it originated in England, pound cake has, over the…
Fri, 11/15/2019 - 01:47
These tender, two-bite almond cookies go by different names, depending on the region. In Piemonte, they are known as amaretti di Gavi, named for the…
Fri, 11/01/2019 - 17:55
I grew up spending my summers in Italy, at the beach on the Adriatic coast. For all those years, Italy to me was sun, sand, water and lots of seafood…
Fri, 10/04/2019 - 05:13
Italian apple cakes are like fingerprints, or a tennis serve. No two are alike, even when the list of ingredients or the technique is the same. The…
Fri, 09/20/2019 - 04:30
In his 1997 cookbook on Ligurian food, “Recipes From Paradise: Life and Food on the Italian Riviera,” author Fred Plotkin wrote, “The gift of warm…