Welcome

Nearly a century ago, Joe and Maria DeLucia left their hometown of Formicola, Italy and landed at Ellis Island, USA. They had few possessions in hand, but they carried a wealth of cooking knowledge in their heads. Some of the recipes included on this site are family classics, passed down from generation to generation. Of course, the DeLucias have dispersed and multiplied across the United States, interjecting some decidedly non-Italian cooking into the family repertoire. Some of those recipes will be included as well, so don't be surprised if you find a recipe for "Challah" alongside one for "Easter Bread."

Perhaps I should offer a warning to precise cooks or those who stumble on this blog looking for the usual helpful, directional recipe. Many of these recipes are, after all, Italian and therefore emotional and a bit vague. You might say they are relaxed. Some skimp on directions. Many don't list exact quantities. You may be instructed to add a pinch of this or a handful of that. This is not Bon Appetit or The New York Times, where a tablespoon or two of flour makes a difference. That's far too much work. EYE-talian American cooking is a process, born out of each person's unique palate. Perfection won't be achieved overnight, but through the years of making the same dish. So, pour yourself a glass of wine, embrace improvisation, and enjoy this liberating concept of cooking.

Bon Apetito and Cin dun! May there be a hundred more of these meals!