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, 07/15/2021 - 12:39
Named for the Greek demi-god of winds, the Aeolian islands are a collection of seven volcanic islands in the Tyrrhenian Sea between Sicily and…
Fri, 07/02/2021 - 03:07
A few years ago, my Roman friend Elvira took me to one of her favorite lunch spots—Fiaschetteria Marini dal 1913, not far from Villa Borghese.…
Fri, 06/11/2021 - 10:56
If the name Claudia Cardinale is familiar to you, it’s likely because you are a person of a certain age, or possibly because you are a Federico…
Fri, 05/14/2021 - 11:43
Ring-shaped cookies made with olive oil and wine are common throughout central-south Italy. They are cookies that, in spite of their plainness, bring…
Fri, 04/30/2021 - 11:04
One of the Veneto’s most beloved classic recipes is risi e bisi; or, simply, rice and peas. With such a pared down title, you might think it was…
Wed, 04/07/2021 - 11:03
Something magical happens when you bake this ricotta dessert from Abruzzo. The filling puffs up gloriously in the oven, practically bursting free…
Thu, 03/11/2021 - 02:18
The Navelli Plain, in Abruzzo’s Aquila province, is famous for its chickpeas, cultivated in neat plots. The legumes are small and dense, rich in…
Thu, 02/11/2021 - 00:44
There was a time (not to long ago) when strutto—pork fat, or lard—was the preferred cooking and baking fat in Neapolitan cuisine. Nowadays, many…
Thu, 01/14/2021 - 05:19
Polenta is an ancient food in Italy, dating back to the Etruscans. Early versions of the porridge were made from millet, rye, and barley flour. It…
Thu, 12/03/2020 - 07:21
It’s no secret that making cappelletti in brodo from scratch is a labor of love, but if you can’t pull out all the stops for Christmas, when can you…
Thu, 11/05/2020 - 09:48
Do you have a favorite cookie, one that you absolutely cannot do without during the holidays? In our family, that cookie was always my mother's…
Thu, 10/15/2020 - 02:38
Strudel is a northern Italian specialty, and there are many variations throughout Trentino Alto Adige, which borders Austria, and Friuli Venezia…
Thu, 10/01/2020 - 11:24
Makes about 3 quarts Giardiniera, a crunchy mix of vinegar-brined vegetables, is probably Italy’s most well-known pickle. Walk into any supermarket…
Thu, 09/17/2020 - 07:24
It is always a revelation to open Pellegrino Artusi’s seminal cookbook “La Scienza in Cucina e L’Arte di Mangiar Bene” (Science in the Kitchen and…
Thu, 09/03/2020 - 08:50
As teenagers, my friends and I spent many a summer night venturing into the hills above our beach town in Abruzzo in search of arrosticini—lamb…
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.…