Buon compleanno! You have been important in my kitchen for years. I recently reviewed all of your cookbooks for winter inspiration. Though I love them all, Preserving Italy remains my favorite.
Thank you so much, Suzanne, for the support and your kind words. Preserving Italy does hold a special place in my heart, as it was inspired by my grandmother's preserved cherries (as you know). xo
Hi Judith, so glad you flagged this. I removed the paywalls on all those recipes when I published the newsletter, but for some reason they went back to their default setting. I've removed the paywalls again and will keep them down for the rest of the week. Cheers, D
Congratulations Domenica AND Grazie… for everything you share so beautifully. I adore your newsletter. I love the art,the background and origin of the recipes you share so generously, and your warm, supportive tone. I also have an attraction to challenging myself and enjoy those recipes that require a bit more time. As far as favorites… this winter has been very cold in Maine… and the recipe for your Ragu which I served with the Winter Polenta from Everyday Italian was hands down a winner during the single digit nights. So here’s to another great year! I look forward to making more from your Top Ten list AND not missing the next cocktail party!🤣
Such kind words. Thank you, Terry. There's nothing better than polenta with ragu to beat the cold. We've had a fairly mild winter here in Virginia so I haven't done it...but there's still time. And yes, next cocktail party for sure. xx
Happy 2nd Anniversary Domenica! I love what you do, and the real recipes you share. I just celebrated my 1st anniversary with Substack. I love all the wonderful writers I have gotten to know here!
Congratulations on reaching 2 years on this platform – it’s a marvelous achievement, and I’m happy I’ve connected with you here. Your Italian-inspired ideas and articles always seem to bring a bit of Mediterranean sun into my life...and some great recipe ideas, too!
Thank you, Jack. Happy to have met you here...one of the true benefits of Substack, even though I have my issues with the platform. Your recipes are always an inspiration.
I get so much pleasure from reading your well-written posts, Domenica, and am a fan of your excellent recipes. I love the light you shine on Italian cuisine and you share your fascination with it so engagingly and infectiously. A lovely anniversary! Brava!
What a lovely way to celebrate! Thank you SOO much for sharing all these delightful recipes that showcase the best of Italy and your passion for its cuisine.
As someone else said earlier, no idea when we'll finally manage to try all of them, but we'll certainly start off with the ciambella, so we can celebrate with you 🌟✨⭐️. We'd love to bake the pull-apart focaccia too, but can't seem to access the master dough link, so we'll make the lattaiolo instead.
Oh right ~ I should ‘unlock’ that one as well. I meant to. In any case, you can’t go wrong with the lattaiolo, especially if, like me, you love custard/cream desserts.
Congratulations on 2 years and such excellent and well-deserved readership, Domenica! I don’t think there’s a recipe of yours that I read about here that I don’t end up wanting to make, including this cake from your mother. The connection with your family history and Italian cuisine only makes it more meaningful. I’m already looking up how to order some Punch Abruzzo! Thanks again for all you do.
Thank you for this wonderful newsletter, Domenica. It makes me want to live in a house with many more people than two, for everyone to try all the wonderful recipes you give us!
I have loved the recipes from the few classes I took from you, but some of my favorites from this website are "Ragù Abruzzese", "spaghetti a la Claudia Cardinale", "apple and anise loaf cake" (loved by our grandsons!), and "orange salad with radicchio, red onion, and Taggiasca olives". I will soon try the "pull-apart focaccia", and this cake recipe you just gave us!
I am looking forward to "exploring" your cookbooks!
Thank you, Odile. It makes my day to know that you enjoy the recipes, and especially that your grandsons like the apple cake. Hope to see you soon for coffee.
Buon compleanno! You have been important in my kitchen for years. I recently reviewed all of your cookbooks for winter inspiration. Though I love them all, Preserving Italy remains my favorite.
Thank you so much, Suzanne, for the support and your kind words. Preserving Italy does hold a special place in my heart, as it was inspired by my grandmother's preserved cherries (as you know). xo
Thank you for your Ciambella cake recipe, I'm looking forwaed to making it.
However, I cant access the other recipes from which you have temporarily taken the paywall.
. Was that for only a few hours, and Ive checked my emails too late ?xx
Hi Judith, so glad you flagged this. I removed the paywalls on all those recipes when I published the newsletter, but for some reason they went back to their default setting. I've removed the paywalls again and will keep them down for the rest of the week. Cheers, D
thank you Domenica! :)
Welcome to the "Terrible Twos", Buona Domenica! I'm so glad I found you over here on Substack. Also, I'm totally making this cake.
Maybe you can give it your special Kraft makeover 😁 So glad to know you and hope we meet one day IRL.
I hope so, too. (And I've had quite enough Kraft for the moment, thank you.
Congratulations, Domenica! Thank you for a delicious two years! 🎉
Thank you, Jolene, for your friendship and support. xox
Congratulations and, above all, buon compleanno. A family ciambella recipe is the best way to celebrate! xo, Monica
Grazie, cara!
Happy 2 year on Substack, Domenica! I'm so happy we are in this adventure together!
Me too, cara. Thank you for your support and friendship!
Congratulations Domenica AND Grazie… for everything you share so beautifully. I adore your newsletter. I love the art,the background and origin of the recipes you share so generously, and your warm, supportive tone. I also have an attraction to challenging myself and enjoy those recipes that require a bit more time. As far as favorites… this winter has been very cold in Maine… and the recipe for your Ragu which I served with the Winter Polenta from Everyday Italian was hands down a winner during the single digit nights. So here’s to another great year! I look forward to making more from your Top Ten list AND not missing the next cocktail party!🤣
Such kind words. Thank you, Terry. There's nothing better than polenta with ragu to beat the cold. We've had a fairly mild winter here in Virginia so I haven't done it...but there's still time. And yes, next cocktail party for sure. xx
Happy 2nd Anniversary Domenica! I love what you do, and the real recipes you share. I just celebrated my 1st anniversary with Substack. I love all the wonderful writers I have gotten to know here!
That is wonderful, Celia! Happy anniversary to you. Yes, one of the biggest benefits of Substack is the community of writers. Auguri!
Congratulations on reaching 2 years on this platform – it’s a marvelous achievement, and I’m happy I’ve connected with you here. Your Italian-inspired ideas and articles always seem to bring a bit of Mediterranean sun into my life...and some great recipe ideas, too!
Thank you, Jack. Happy to have met you here...one of the true benefits of Substack, even though I have my issues with the platform. Your recipes are always an inspiration.
Likewise...
I get so much pleasure from reading your well-written posts, Domenica, and am a fan of your excellent recipes. I love the light you shine on Italian cuisine and you share your fascination with it so engagingly and infectiously. A lovely anniversary! Brava!
What a lovely thing to say (or, write!). Thank you, Jenny.
What a lovely way to celebrate! Thank you SOO much for sharing all these delightful recipes that showcase the best of Italy and your passion for its cuisine.
As someone else said earlier, no idea when we'll finally manage to try all of them, but we'll certainly start off with the ciambella, so we can celebrate with you 🌟✨⭐️. We'd love to bake the pull-apart focaccia too, but can't seem to access the master dough link, so we'll make the lattaiolo instead.
Oh right ~ I should ‘unlock’ that one as well. I meant to. In any case, you can’t go wrong with the lattaiolo, especially if, like me, you love custard/cream desserts.
Oh yes, we need to go shopping for some stuff, but it looks super yummy, thanks again for sharing ☺️
Congratulations on 2 years and such excellent and well-deserved readership, Domenica! I don’t think there’s a recipe of yours that I read about here that I don’t end up wanting to make, including this cake from your mother. The connection with your family history and Italian cuisine only makes it more meaningful. I’m already looking up how to order some Punch Abruzzo! Thanks again for all you do.
Thank you, Ruth. So glad that Substack brought us together.
Thank you for this wonderful newsletter, Domenica. It makes me want to live in a house with many more people than two, for everyone to try all the wonderful recipes you give us!
I have loved the recipes from the few classes I took from you, but some of my favorites from this website are "Ragù Abruzzese", "spaghetti a la Claudia Cardinale", "apple and anise loaf cake" (loved by our grandsons!), and "orange salad with radicchio, red onion, and Taggiasca olives". I will soon try the "pull-apart focaccia", and this cake recipe you just gave us!
I am looking forward to "exploring" your cookbooks!
Thank you, Odile. It makes my day to know that you enjoy the recipes, and especially that your grandsons like the apple cake. Hope to see you soon for coffee.
It has been a pleasure talking with you, and your Italian was perfect! Congratulations for the two years here and abbracci :)
Grazie ~ mi fa piacere che ci stai anche tu qui. È bello vedere la comunità italiana crescere qui su Substack.
You are so generous to take the time to give us all these wonderful recipes. Thank you.
Thank you for reading, Donna
Woohoo! Congratulations, Domenica! So happy to have found you here.
Thank you! Me as well, Meryl. I know I have said this more than once, but we really do have to meet up.
Yes we do!! Please do let me know the next time you plan to a visit downtown. :)