But you, Maria, with your gentle hands
tame the dough and then stretch and flatten it;
and behold it is smooth as paper and
as big as the moon; and…
Rosemarie Scavo
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Originally from Sydney, Australia, Rosemarie had always dreamed of making her way to Europe after completing a degree in languages and linguistics. Her first stop was France, then the UK and finally, the land of her ancestry, Italy. A passion for food quickly developed as shopping at local food markets, experimenting in the kitchen and buying way too many cookbooks became routine. While on maternity leave from her English teaching job in Turin, she started a food blog, Turin Mamma, to give voice to her passion for cooking and food history. If she’s not on Facebook, Twitter or Instagram, then she’s probably wandering her neighbourhood market in Turin in search of ingredients for her latest recipe.
Recipes by rosemarie.scavo
Thu, 06/01/2017 - 09:19
I'll never say no to eating a gelato or sorbetto in the colder months. However, I can't say that I'm ever really motivated to remove my ice-cream…
Thu, 05/18/2017 - 17:31
Simplicity is a very underrated quality when it comes to recipes and cooking. Certainly, food trends come and go but they almost invariably include…
Fri, 05/05/2017 - 05:16
Made by layering pastry cream and sponge cake or biscuits dunked in pink-hued Alchermes liqueur, the dolce al cucchiaio or spoon dessert zuppa…
Thu, 04/06/2017 - 10:59
In the 1400s, some shipwrecked Venetian sailors were saved by the inhabitants of the Norwegian island of Røst. On this island not far from the Artic…
Fri, 03/24/2017 - 04:28
The name for these elongated, green-speckled gnocchi from Alessandria comes from the method that is used to shape them, rabatare, which in…
Wed, 03/08/2017 - 20:17
If I were to nominate the dessert visitors are most likely to come across on a Piedmontese restaurant menu, it would definitely be a flan that goes…
Wed, 02/22/2017 - 09:01
Carnival, the period running from the end of Christmas to the beginning of Lent, continues to be observed in Italy. A Catholic festival with pagan…
Fri, 02/10/2017 - 05:30
The year was 1418. Florence's elders were convening to address a pressing issue that had been neglected for years: an enormous hole in the roof of…
Tue, 01/24/2017 - 15:14
When you hear the word gnocchi, chances are you'll automatically think of gnocchi di patate, or the soft, pillowy potato dumplings that have…
Fri, 01/13/2017 - 04:34
Named for their shape which is said to resemble the lips of a lady intent on kissing, baci di dama or 'ladies' kisses' have become a fixture in…
Fri, 12/30/2016 - 04:04
Wondering what's likely to be served on Italian tables for the traditional New Year's Eve feast or cenone di San Silvestro? Well, chances are that…
Fri, 12/16/2016 - 04:34
In the southern Italian region of Calabria, there's a saying which goes: A Mmaculata a prima padejata ('the first fry-up on Immaculate Conception Day…
Fri, 12/02/2016 - 03:15
Italians have generally taken a long time to adopt non-native fruits and vegetables to their cooking. Conservative to the core, vegetables we've come…
Fri, 11/11/2016 - 05:47
Italians are fond of narrating a variety of stories surrounding foods and recipes from their country. There's the one about Marco Polo discovering…
Fri, 10/28/2016 - 05:11
One autumn morning several years ago, I found myself at my local market in Turin admiring a crateful of bulbous pale yellow-green fruits covered in a…
Fri, 10/14/2016 - 02:33
Growing up in Australia, I used to associate pumpkins almost exclusively with North American cuisine and Halloween and Thanksgiving celebrations.…
Fri, 09/30/2016 - 05:14
Ever wondered what Europeans used to sweeten foods before cane sugar became available (and affordable)? Well, chances are that if they were in the…
Fri, 09/16/2016 - 03:48
Just come back home from work? Have no idea what to make for dinner? Don't want to fall into the trap of filling up on empty calories? Well, here's a…
Fri, 08/12/2016 - 16:52
If you’re eating in a trattoria in Piedmont at this time of year, there’s a good chance that you’ll find this dolce on the menu. Made with peach…