Memorie di Angelina is a labor of love. I do no monetizing of any kind, so the only real “pay off” I get is the pleasure of knowing that you, ours readers, are enjoying the the posts and, above all, cooking from the recipes. And what a pleasure it is! Here is a selection of some of your recent emails, tweets, posts on our Facebook page and, of course, your comments right here on the blog:
I cannot tell you how much I enjoy Memorie Di Angelina. It keeps my family traditions and recipes alive! … Growing up, we ate so many of these simple “peasant” dishes. It brings back wonderful memories and delicious meals.—Denise Adorante
I love this site more than some of my cookbooks; it’s like a virtual Marcella Hazan. —Paul C.
Frank, you really DO have the greatest English-language blog in the world. (At least to me, and that’s all that matters!) My sincerest compliments. —Leonardo C. (Pensieri Meridionali)
I’d like to first say “Thank You” for your incredible website and Facebook page, which has provided me with many delicious meals, especially when I get stuck on what to cook. I also wanted to tell you a slightly entertaining story: My husband’s birthday is just a few days after Valentine’s and I was planning a special meal for us at home. I came across your Risotto all’indivia Belga post on Facebook and couldn’t wait to try it. My husband reveled in every bite and I got so many compliments. (He’s usually the chef in the house) Needless to say, it was a great night… Three weeks later we found out we were going to have a baby! And every time I think about that night and the lovely meal we had, I can’t help but smile. —Jackie M.
I made this [Eggplant Parmesan] today, let it cool down and now I tasted it …. died and gone to heaven! Thank you so much for this and all the other recipes! Your explanations are so helpful and easy to follow.—Iris
I’ve made your gnocchi recipe for dinner Monday night. Truly delicious! I must say your instructions are very clear and easy to follow. I’ve made gnocchi a few times before, but your recipe gives the best ones I’ve ever tasted.—Josée O.
Everyone knows Frank and his wonderful site with beautiful memories of his Italian Grandmother, Angelina. When a recipe has a special story, meaning or memory it draws me in right away, and so you can see that Frank’s site is one that I will visit often. Not just for the stories but also for the exquisite dishes he shares with use. I love the way all of his recipes feel like warming comforting foods that you sit around a big table with loved ones to share. Frank always gives us easy to follow instructions that make you feel like you can make delicious and healthy Italian dishes with excellent results. —Nancy (Spicie Foodie)
Bellissimo blog. Non so come sono arrivata, ma eccomi qui! ” (Translation: What a great blog! I’m not sure how I landed here, but here I am!) — J.
I love Angelina! —Paula (Bell’Alimento)
I made the Calzone di Cipolle alla Pugliese last night and it was phenomenal. What an incredible savoury pie and the perfect recipe for a lenten meatless meal. Thank you so much for sharing your food and stories. —Jenny A.
I made your [risotto alla milanese] recipe tonight, and it was sublime! I absolutely loved it…… ! Thank you! Grazie 🙂 —Annie O.
Ohhh I have been looking for a blog like this ever since my daughter married an Italian boy ten years ago. I can’t wait to try out making some authentic Italian dinners, courtesy of Frank’s recipes and tips, next time they make the 1,000 trip to visit me. Thank you! —Marya M.
Thank You So Very Much Frank for inviting me to your table …. It’s an honor and a pleasure. —Chef Vincenzo P.
I’m so glad I found this site. My great grandmother and grandmother cooked just like this and some of the family recipes were lost. Now I can use these recipes (and with what I remember or peice together). I can now enjoy what I thought was lost forever. Thanks so much! —Jan P.
I love your blog. I began reading it yesterday and I could not stop. It makes me want to try every single one of the fabulous recepies you are so generously sharing. Congratulations and please keep writing! —Lucia N.
I am so happy that I found this page! I just spent an hour looking at recipes. I can’t wait to try the pasta with lentils, it looks exactly like the one my Grandmother used to make. —Grace D.
Thank you so much for your blog! They are truly inspiring and are bringing a little sparkle back into my kitchen. —Elise M.
“I lived in Saronno (Varese) for 13 years and last night I made tagliatelle alla Bolognese according to your recipe and it was fab! My house smelt like a trattoria! Thanks for what you do! My husband and I are your newest fans. — Lindsey N.
Thank you for sharing this [Fettuccine Alfredo recipe]. Its a big help during class discussions with my students! looking forward to using this recipe in my cooking class! —Christine F.
I refer to your recipes regularly and your meat loaf is known as Franks loaf in our house where it is very popular. —Diane
Frank, you did it again! This is now the 2nd recipe (with the first being the Peposo) that I made this week of yours and it was OUTSTANDING! The polpette di melanzane recipe is no different than our family’s MEATball recipe that we use except for the roasted eggplant. We LOVED, Loved, loved this recipe and will DEFINITELY make this agin, and again, and again. Following is my Facebook post about this wonderful meal. Mille grazie!!! —Holli D.
I have just recently discovered your blog and I must compliment you for it, as it is both entertaining and exhaustive. Bravo! —Clara
So glad to have you, Frank, and your blog as ambassadors of Classic, Authentic, Italian cuisine! —Laura P.
Great post and great blog, I will be back for more! Finally someone who said it loud and clear There is no chicken with pasta!!!! Or with pizza (yuk…even worse)….it’s the nightmare of every Italian living abroad… —Adriana
Frank, I just discovered your blog, I quickly made my way to this article and I LOVED it – couldn’t agree more, and most definitely couldn’t say it any better! … I’m very grateful for blogs like yours – I think we now have a chance to reverse the drift that has occurred in the past and bring back the essence of the authentic cuisines of the world. —Paolo (Quattro Formaggio and Other Disgraces on the Menu)
I agree with everything you say. È la verità. I enjoy your instructional series, they help one to think as a cook and not just learn the recipe. It’s like teaching how to fish instead giving one the fish. —I sicilian