Recipes and Ramblings in Italy

Food Blog

Fantastic News! (June 24,2015)

Posted by William Abruzzo on June 24, 2015 at 9:50 AM


     Recipes and Ramblings -the Cookbooks -Publication scheduled for Spring 2016!


                         Finalmente! I am very proud to announce that I have partnered with Pelican Publishing Company for the publication of the first of my two regional Italian cookbooks, In the Footsteps of Nonna: Recipes and Ramblings in Southern Italy and Sicily. There are over 150 authentic and original recipes that are easy to prepare abd delicious. This cookbook also contains plenty of wonderful short stories about my family's Italian food traditions, my many travels to Italy, and my colorful friends who live there. It provides wonderful and entertaining insight to Italian food and culture. I will keep you updated as we near the publication date. 


        Many thanks to my amazing wife, family, friends and the members of for all of your support over the past few years! Many thanks also to Nina Kooij, editor in chief, at Pelican Publishing Company, and the entire team at Pelican for sharing my vision and for all of your hard work and efforts over the next few months! Finally, with your continued support, I am hopeful and confident that my second cookbook, Recipes and Ramblings in Northern Italy, Istria and Dalmatia will be available in 2017 or sooner!


Grazie mille!

Categories: Cooking Tips

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Reply ScampieLover
11:02 PM on July 26, 2015 
Just want to say Congratulations on your new cookbook coming out. I can't wait to purchase it. Looking forward to all your great recipes and also reading about your travels to Italy. . . .also looking forward to your second cookbook. Keep up the good work!!!!!!
Reply mariabella
9:16 PM on July 21, 2015 
WOW, Congratulations! This is great news, I can't wait to see your new cookbook. Hopefully you will be doing Book Signings in my neck of the woods. Would love to come and see you.
Reply Jaqui P.
10:32 AM on July 21, 2015 
WOO HOO! Congratulations
Reply William Abruzzo
9:59 PM on July 14, 2015 
Thank you everyone! I am so excited. I will keep you posted with updates on my home page.
Reply Michelle
11:01 PM on July 7, 2015 
Congrats. Love your website. Will buy the book.
Reply Enter Your Name
10:08 AM on July 2, 2015 
This is fantastico! I cannot wait to buy the cookbook.
Reply Carol
11:49 AM on July 1, 2015 
Hurray! I am very happy for you.
Reply Frank
10:46 PM on June 30, 2015 
Congrats Bill
Reply Wendy
2:15 PM on June 30, 2015 
Congratulations! Buon Auguri!
Reply Jack P.
11:51 AM on June 26, 2015 
Awesome! My wife and I are so excited to buy your cookbook. Please post your book signings.

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Private Cooking Classes

Cooking Classes

I offer private cooking classes for up to six people. Cooking classes are held in my home on Saturday evenings. I specialize in all aspects of Italian regional cuisine, including soups, vegetables, pasta, risotto, meat, seafood and desserts. I will design a cooking class around whatever interests you –whether it is a specific recipe you wish to learn or a skill such as pasta-making. For more details, please take a minute to become a member of my website and contact me via internal email at . 

Bill's Cooking Tip of the Month

Roll Out Pie Dough with Ease Using Plastic Wrap

This is an old trick I learned years ago from my mother. The next time you bake a pie, roll out the dough between sheets of plastic wrap. This will prevent the dough from sticking to your rolling pin and will make it easier to transport the dough from your work surface to the pie dish or baking sheet.

Cover your entire work surface with plastic wrap and sprinkle it lightly with flour. Turn the dough onto the wrap, pat it down to 1 inch thickness, sprinkle it lightly with flour, and then cover it with a second layer of wrap. Roll out the dough to just less than ¼ inch thickness and remove the top layer of wrap. Lift the dough using the bottom layer of wrap, turn it on to a lightly greased pie dish or baking sheet, and then remove the wrap. Its quick and easy! 

Tips on Italian Ingredients

 Frying Tomato Paste Enhances the Flavor and Adds Depth to Your Dish

Many recipes direct you to stir tomato paste into a sauce, soup or stew. However, frying the tomato paste first fully develops its flavor and eliminates any raw or metallic taste. It is a quick and easy way to enhance the flavor of your dish. Tomato paste should always be added at the beginning of a recipe, rather than at the end. This allows its flavor to marry with the dish. Add it immediately after sautéing your aromatics in olive oil or rendered fat. When the aromatics are soft, push them to one side of your pot or frying pan. Place a dollop of tomato paste on the other side, tilt the pot or frying pan to pool the oil around the tomato paste, and let it gently sizzle for about 2 minutes.  After the tomato paste has fried, incorporate it into the aromatics and then add the liquid and other ingredients to complete your sauce, soup or stew. 

Just Picked From My Italian Vegetable Garden!

 Zucchini Blossoms 

My Italian Heritage

 My Great Grandparents, Vita and Onofrio Abruzzo, from the town of Santa Margherita di Belice, Sicily pictured here with my grandfather Vito "Bill" in the center.

Great reads for the Italophile!

Coming Soon!

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