Dear reader,

I am always delighted to get  your feedback and questions about Memorie di Angelina. Whether you want to make a suggestion for an upcoming post, ask a question about a recipe, signal some issue you’re having with the website or just share your impressions of the blog, your feedback is always welcome!

Just fill out the form below, and I’ll get back to you as soon as I can.

Happy cooking!

Frank

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46 Comments on “Contact Me”

    1. Wow, the answers to your question could fill a book. Or a blog. There’s no simple answer I can give since there are scores of pastas and sauces to go with them. I’d suggest using the navigation bar at the top of the page and click on “browse” and then “by region”. Look for southern Italian regions like Campania. Puglia, Calabria and Sicilia. You’ll find lots of pasta dishes and their sauces. The recipe will indicate if cheese is called for and, if so, what type. Hope this helps…

  1. Frank thank you for keeping the Italian culture alive. My parents brought the culture 100 years ago from Italy, they fed it to me orally and mentally. I cherish it and enjoy very much your dedication.

  2. Hi Frank, this is a lovely heartwarming blog! My grandmother is also called Angela, from a small place outside Naples, and I came across your website while I was looking for some impossible recipes that I didn’t get in time from her, such as the migliaccio. I will attempt a genovese at the weekend but I am not sure what beef cut to buy. She used carne ‘a sfilaccio (it used to come apart in very tender longish pieces – the muscle fibres). When I asked her what meat I should buy she would say “lacierto” which would literally translate in “lizard” in English, can you imagine the face of my butcher here in London if I go and ask for it??!! 🙂 Do you think shin would work? Or..?
    Keep up with the good work and I will let you know if some of your recipes taste like hers..!
    Angela

    1. Dear Angela, Beef cuts can be so confusing! For one thing, butchering is done different ways in different countries and to make life more complicated, the same cuts go by multiple names both in Italian depending on the region. (And cuts also have different names in the US and UK.)

      But here’s what I’ve been able to figure out: The lacierto your grandmother mentioned, also known as the “girello” in Italian, is a cut taken from the rear of the animal. Here in the US, it corresponds to the “round” which I understand in the UK would be either the topside or the silverside. It is indeed a traditional cut for making genovese. So if you want to follow your grandmother’s advice, that would be your choice. But the shin is also very commonly used for genovese, so it would work perfectly fine as well.

      Personally, I tend to go for the chuck, which isn’t typical in Italy for making genovese but is easy to find here and works well. It has lots of flavor and also falls into fibers when subjected to a long, slow braise. Truth be told any cut that takes to long braising would be fine.

  3. Frank,
    A home-run with Agnello e piselli. Made it for Easter dinner using lamb shoulder chops. Started with a nice antipasto of roasted veggies, cold fish and olives. Skipped the Il Primi but served a small side of potato gnocchi with the lamb, which worked out great. I did add some small young sprigs of rosemary from my window garden during the braise which gives a great aroma and didn’t over power the dish. Guests loved it. Thanks…..I usually cook lamb for Easter ….this was so much easier and tastier than fussing with a leg.
    Happy Easter.
    Take Care
    Bob Gladding

  4. Hello Frank, I have enjoyed your weekly news for a while and I now look forward to Sunday’s for a good read.
    Your reminiscences of times past are treasured.
    We have just cooked your Baccala di Vicenza which we thoroughly enjoyed – quite a change from our usual one with tomatoes etc. We had it with polenta chips and chicory with garlic and olive oil which complemented it perfectly.
    Congratulations on bringing such simple pleasures to so many.
    Tony , Sydney, Australia

  5. Hello Frank,
    Thank you for your passion in compiling all this information. Your recipes and food ideas are my “goto” for inspiration, I especially love it when bringing in produce from my garden. ( Sydney, Australia).

    Born in Oz of Italian immigrants, (FVG), my Italian spelling is a little casual, case in point, my wife suggested pumpkin, spinach and ricotta “Caneloni” (sp) for Easter lunch.

    Beauty, I’ll consult Frank…hmm? Nothing….now I know this has to be there… so try “nn”..”Canneloni”….no luck. It must be “ll” =”Canelloni”. niente….
    OK lets dumb it down…”pasta”. yes…..scroll, scroll…bingo, Page 6…perfect.

    Ah ha…”nn” + “ll” = “Cannelloni”. who would have guessed!

    I was wondering if you could somehow incorporate a wildcard “*” into the search string to either bring up anything “can*…”
    or perhaps a suggestion based on my spelling of “caneloni” (sp).

    Now, of course, I could have just googled the spelling before hand had I not been so reticent, but offer the above scenario as a perceived improvement only, no extra workload intended, especially if it detracts from your adding wonderful dishes.

    and did I mention…great site,
    Cheers Robert

    1. Thanks for your comment, Robert! Completely agree. I wish we had that ability, too. But since I’m not a programmer, I depend entirely on the “plug ins” that come pre-made for WordPress sites like this one. Haven’t yet found a search engine with “fuzzy logic” which is the technical term for the kind of capability you’re referring to. But let me try again and see if I can find out.

    1. They are printable. If you go to the bottom of each post, there’s a recipe card: Look for the words “Print Recipe”..

  6. Ciao Franco,

    I am a supporter and have greatly enjoyed your postings (and made a bunch) for years now.

    My question is perhaps an odd one: Is it possible to buy a set of those stunning ceramic pasta plates that are so prominent in your images of the finished dishes? any advice or ideas or links would be appreciated.

    Grazie!

    -Marco

    1. Thanks so much, Marco! For your kind words and your support. On the Italian ceramic, unfortunately the place I used to source them from has closed. They’re (mostly) Deruta, the Raffaelesco pattern. If you Google that you’ll find lots of online sites selling them. Since it’s been a while since I’ve bought a Deruta plate, I couldn’t actually recommend one or another. They’re also on amazon, too.

  7. I have followed this site for years and have always loved its consistent quality
    I wanna know if you can direct me to the best italian comprehensive cookbooks that denote its recipes by region; I am a stickler for regional recipes.

    Thanks
    ps
    More recipes from abruzzo 😉

    1. Thanks so much for your kind words, P.A.C.! As for the best comprehensive cookbooks with regions clearly marked, my go to is Le ricette regionali italiane published by Solares. La cucina del Belpaese put out by the Accademia Italiana della Cucina is also quite extensive (2000 recipes) and the recipes are clearly marked for their region of origin, although unlike the Solares book, it is not organized by region. There is, however, a regional index. And if you want to dig deep into specific regions, Newton & Compton puts out an excellent series called “Quest’Italia”. The best of them, in my opinion, is La cucina napoletana by Jeanne Carola Francesconi. I’ve mentioned ofter on the blog, as you may have read. The one on Roman/Lazian cookery is also quite good. (On the other hand, a cyberfriend from Milan is not that keen on the one on Lombard cuisine.)

  8. Frank,

    I have been following and using your recipes for years. Thanks!

    I have no doubt that many successful recipes are used for making focaccia, so here is my personal guaranteed focaccia recipe which is delicious every time.

    I make the dough using Jim Lehey’s no knead recipe (featured in your blog) the night before.

    I use 4 cups of flour instead of three to fill two pans, and adjust with 1/4 cup more water, a little more yeast and salt.

    Next morning, the bowl holding the dough goes into the refrigerator since it won’t be needed until hours later.

    About three hours before baking, the dough comes out of the refrigerator and dropped on a floured surface and flipped so flour fully coats the dough. A dough scrapper separates the dough in two equal pieces.

    Then they are put in separate olive-oiled bowls and the dough turned in them for complete coating.

    The bowels go into a cold oven for two hours or so with only the light on. No heat.

    Then each dough is spread onto a baking pan. I find that the dough is very relaxed and doesn’t snap back when stretched. The pans do not need oil since the oil on the dough is sufficient.

    Long before the dough is spread on the pans, a very generous amount of chopped white onion is fried in olive oil at a very low heat for about 1/2 hr. Then a very generous amount of thinly sliced garlic is added and fried with the onion for about more 10 minutes. As always, avoid burning the onion and garlic.

    Then with finger tips, impressions are made in the dough, and the olive oil, onion and garlic mixture is evenly spread on the dough. The warm bath of the mixture on the dough wakes it up and it rises more.

    Then Romano grated cheese is lightly sprinkled on the dough in the pans, and some Italian seasoning, salt and a little black pepper are added.

    I then slice very thin ripe tomatoes and place maybe six slices on the dough to give it color and interest. In lieu of tomatoes, I dab a few drops of tomato sauce, similar looking to polka dots.

    After an hour or so later, the dough is baked at 485 degrees for 18 minutes.

    The idea is to keep it simple with no or minimum toppings since you are not making a pizza. In other words, less is more for focaccia.

    My experience is that dough rises best and the bread or focaccia tastes better if the proofing is just at room temperature or a little below. A cold rise also prevents over-proofing causing dough collapse and ruined dough.

    Hope this recipe is interesting and has some helpful ideas.

    Thanks for reading, Art

  9. Hi, Frank, I was looking for a recipe for “pasta con spada” in google and it brought me here – you posted one back in 2012. It looks wonderful. I had a couple of questions: 1. Is the swordfish I would get at a good fish market in New York City anywhere near as good as what they get in Sicily, and, if not, 2. would salmon be an acceptable substitute? Grazie!

    1. In my experience, the swordfish you can buy in a good quality fish store in the US would be pretty much on par with the swordfish you can get in Italy, so no worries on that score. I’d definitely go for it.

  10. Hello, Thank you for all these beautiful recipes all with a bit of history attached to them. I am reading a book (in Italian) by Sveva Casati Modignani (Bice Cairati). In her novel she refers to Biancomangiare so I searched the word on Google and found the recipe. My mother used to make this recipe and I always wondered where it came from. Then, I am a frequent traveller to the Dolomites for the most beautiful skiing you can imagine and the food from various areas of Italy we find in the Mountain Huts. So I found a typical dish of that area called Canederli but cannot find a recipe to the link for the creamy mushroom sauce https://memoriediangelina.com/2010/12/19/canederli/. Is it on your website? Would love to get that recipe, Grazie mille!

  11. Just want to let you know how much I look forward to your posts. I was fortunate to have lived with my husband in Rome and Perugia for extended periods of time. I discovered the wonderful world of Italian cuisine during our first sojourn in Rome. On my first open air market visit in Rome, an apron-wearing Nonna handed me a small bouquet of herbs as we completed our purchase at her vegetable stand. I had no clue what to do with that little bundle, but I soon learned it held the key to unlocking exquisite flavors of my now favorite cuisine. Ironically, my first Italian cooking classes were taught by an Italian professor who hated to cook. She was single and had just adopted an orphaned nine-month-old baby boy from England. I was his nanny and Lucia insisted I prepare a multi-course lunch for him daily–pasta or rice with marinara, pureed beef or chicken, zucchini, fruit and cheese. Everything was freshly cooked and nutritious. Just as I learned about traditional Roman cuisine from Lucia, I am still learning about regional cuisine from yourwonderful web site.

    Buon natale!
    Alica White

    1. Thanks so much for your lovely comment, Alica! And yes, I remember the days when I’d get some extra “odori” from our local market vendor after I got recognized as a “cliente fisso”… Good times. The story about the professor who purportedly hated to cook but yet knew how to make delicious dishes just tells me how engrained food is in Italian culture. So glad you’re enjoying and getting benefit from the site. Thanks so much for your readership!

  12. Ciao

    I always admired the dinnerware my nonna had which now belongs to me after my nonne passing. That which is seen in many of your photos resemble them. I wish to keep nonna’s dishes packed away for protection but would love to purchase ‘everyday’ dishes that look similar. Could you please direct me to who you purchase your dinnerware from so that I may purchase from them as well? I see that the Ceramica Direct you have in the ‘links’ section have gone out of business 🙁

    Much appreciation,

    Kandis

    1. Yes, some of the dishes I use here on the blog were inherited from my nonna, too! No doubt from the same era. Those, I fear, are probably irreplaceable. Thanks for letting me know about Ceramica Direct. That’s a shame. Sadly, my other source for Deruta dinnerware has also gone out of the business—and I haven’t bought any new Deruta is a while so I’m not sure who to recommend at the moment. I would Google “Deruta” and see what you come up with. The pattern I have is called “Raffaelesco”.

  13. Hi Frank, Thanks to my son in Bury St Edmunds in England, I , have discovered this world you have created – living in Hermanus, near Cape Town in South Africa I can indulge myself even more.
    I have something to share – Tomato, chopped or whole. Whilst cans are great, preserve most of the good an are so convenient, I bottle my own. Its a different world. Wait till the tomatoes you grow are ready or those on the shop shelf are in season. Skin them, roughly cut them, and boil gently till most of the water is gone!. Then bottle them. You have to do this properly of course. The difference is the world. You can add stuff, but its not necessary because you will add your flavours anyway.
    Thanks,
    John

    1. Welcome, John! Hope you enjoy the blog. You’re so right about growing your own tomatoes. You’re lucky to be able to—sadly our backyard is too shady for tomatoes…

  14. Hello Frank,
    I love your approach and recipes-and refer to your site often, and do receive notice via email of your postings.
    Each time that I have tried to support your work, whether(this day) selecting Pay Pal , and then trying Amex, it does not work. A fault message comes up- “SP19”.
    I hope that this is helpful to you-
    Be Well,
    Susan

    1. Sorry for the inconvenience, Susan! Unfortunately you’re not the first person to be having problems with that widget. It seems to work for some people but not for others. I’m looking for a replacement, stay tuned! And thanks so much for your kind words and willingness to help out with the costs of maintaining the blog. 🙂

  15. Thank you Frank. I first found your page when I was learning how to grill baby octopus, and your recipe is the best I’ve ever found. I came across it again when I was trying to figure out how to recreate the scottadito I had in Rome, and I think you gave me the secret: lard! So I owe you one.

    I tried to pay off my debt by clicking on the “make a contribution” button, but I don’t like paypal. Long story, political differences. Anyhow I wish you had other options for contributing. Venmo? Direct credit card payments? I’d be happy to take advantage of other options. Best wishes, Julian

    1. I’m delighted to hear you’re finding the blog so useful, Julian! And I really appreciate your willingness to chip in on the expenses. I understand about the contribution button. And you’re not the only one who’d prefer another payment service. I’ve been searching for a widget but still haven’t found one…

  16. Frank,

    I read on your site today about ‘rough’ Italian wine at the home table. I know exactly what you are talking about!:)
    Many many decades ago, my Italian boyfriend Invited me to his family’s Sunday dinner. I was surprised that they served their wine with 7 Up until I realized later that the wine wasn’t so good. A relative of my boyfriend gifted me with his “best” homemade wine. It was only a little bit better than the former.

    Of course I accepted these wines graciously. Thank you for your wonderful recipes and commentaries of Italian food and culture. It is hard to pull away from your writing!

    Carol in Canada

  17. Frank, your wed page and recipes are wonderful. Please give us a print recipe icon…

    1. Thanks, Andrew! You can actually find a print recipe button in (almost) all my recipes if you look in the upper right-hand corner of the recipe card, which you’ll find at the end of each post. Some of the older blog posts don’t have a recipe card, but most do. If there’s a particular you’re interested in and it doesn’t have a recipe card, let me know…

  18. I thought lawyers were the worst people on the planet but after reading your cooking blog I am reconsidering!

  19. Hi all,
    I live in Australia and am a descendant of Italian immigrants and love Italian food. Although I already enjoy cooking many traditional foods I absolutely love and look forward to your posts as we all know of the many regions and foods of Italy.
    What a great site. I love it. Thank you.
    Ciao.
    Ovidia

  20. I really enjoyed your site and would love to be added to your email list. Thank you!! 🙂

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