Hi all, I am first generation Italian American whose family hails from Portofino, Abruzzi and Firenze. My papa had restaurants in NYC for decades and I learned from him the business, and from Mommy and Gramma, how to cook. Baking is something I have recently added to the mix -- it was always too concise for me; cooking is emotion-based, baking is science-based...but after we lost Mommy a few years ago (she was an expert cook AND baker) I felt a special connection with her by taking up baking. Using her sifter, her big spoon...seems silly, doesn't it?...but I commune with her and try to rise ever higher with my baking.
