Recipes and Ramblings in Italy

Bill Abruzzo

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Joined Aug 29 2010
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Recipes and Ramblings in Italy

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About Me

Hello. Welcome to my website. As you can see, I love Italian food and travelling to Italy. I want to share my passion with you.  I hope to bring you wonderful Italian recipes each week in my food blog and plenty of great travel information about Italy.  Please feel free to comment on my weekly recipes.  I appreciate the feedback!    

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Reply Fresh Mootzadel Man
8:53 PM on June 15, 2012 
I think this site is awesome. I don't know you, but THANKS FOR EVERYTHING! I've been looking for a site like this for a while! Is your cookbook available online?
Reply Cherilynn
12:36 AM on May 24, 2012 
Hello I wanted to let you know how much I enjoy going on to your website. I decided to become a member after reading your page on "Italian vegetable garden". It brought back memories of my childhood growing up near Dover, DE. We always had a big garden in our backyard. Now I live in a condo, but I do hope to make a garden too someday. Thank you for the insightful posts!
Reply William Abruzzo
7:45 PM on May 8, 2012 
Hi Bill, It is hard to believe that Spring is here. I am sure you are planting an amazing vegetable garden this year. I really enjoyed reading the passage on "foraging cardoons". I never heard of a cardoon before. I think it is awesome that you know how to forage them from the fields and woods at your farm. I am now on a mission to find them in my whole foods market. My grandmother was Italian, I asked my dad if he knew what the cardoon was. He fondly remembered his grandfather foraging them in the woods in New Haven Connecticut where they were from. I enjoy your website and hope to get a cookbook from you soon.
Reply Natalie
9:20 PM on March 19, 2012 
Hello Bill...As I sat journaling last night thinking of spring..the month of March and all that comes to mind of Easter and self renewal... I thought of you and Beth... It got me googling...I spoke to Beth about 3 yr ago and she said you made your way to the area..I must say I am a bit jealous... you are living the way I grew up on my grandparents farms... its a good life!..I am very well ... Each year gets better and better...Love Italian food and its heritage to life and family... Looking forward to your recipes and book....Blessing Through Grace... Natalie
Reply DesignsByChris
10:01 AM on September 18, 2011 
Bill give me a call.
Reply mariabella
12:40 AM on October 8, 2010 
hi bill, just want you to know that my husband and i are really enjoying your website. love reading your stories that go along with your recipes. looking forward to your next cooking tip and recipe of the week. my husband particularly loves the pictures of italy. are these pictures that you personally took yourself?
Reply Karen
12:06 PM on September 17, 2010 
Hi Bill!! WE LOVE YOU!!!

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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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