I've been anxiously waiting for this first issue. You didn't disappoint! I grew up with Sunday sauce. Back on Long Island the argument was whether it was sauce or gravy. Still hasn't been settled. My mom would start the sauce on Saturday and simmer it for hours. Sunday the family gathered around the table and a hearty bowl of pasta and bread, followed by the second course of meat and salad. I'm proud to say I carry on that tradition with my family. My two daughters always ask for dad's Sunday sauce when they come to visit.
Oh, and that orange cake. . .you told someone above it lasts for days. Hehe, not in my house.
Thank you, D! You hit your first issue out of the park.
Thanks for your kind words and for reading. I didn't grow up in an Italian neighborhood, so I missed the whole "gravy" boat, so to speak ;-) I love that people held fast to their traditions and continue to do so, and that your daughters ask for your dad's Sunday sauce. Funnily enough, my mom was known more for her Bolognese sauce, even though she was from Chieti, Abruzzo. Once she started making Bolognese (this was back in the 70s), her more traditional Abruzzese ragù kind of got lost (it's her Bolognese that my kids always ask for). The ragù I shared in this post is cobbled together from memories and from the many wonderful ragùs I've had all around Abruzzo.
What a lovely thing to read as I’m sipping coffee this morning - thank you! The orange snack cake has me really intrigued - I’m going to try that this week.
Thank you for reading. This is exactly how I imagine folks enjoying the newsletter. The great thing about the cake is that it looks really plain but the flavor is wonderful, and it lasts for days and days just wrapped in foil (and it gets better!).
What a great Sunday treat. Enjoy reading and printing off some wonderful recipes! Thanks for including vegetarian choices! Wonderful!
Thank you for reading. You'll see a lot of veg content in this newsletter. I love vegetables the Italy way :)
WONDERFUL newsletter! So excited for more!
Thank you!
I love citrus anything!
I'm so happy I subscribed to your newsletter! It definitely has the vibe and the warmth of a buona domenica!
Thank you, Giulia ~ that is exactly the vibe I was going for!
I've been anxiously waiting for this first issue. You didn't disappoint! I grew up with Sunday sauce. Back on Long Island the argument was whether it was sauce or gravy. Still hasn't been settled. My mom would start the sauce on Saturday and simmer it for hours. Sunday the family gathered around the table and a hearty bowl of pasta and bread, followed by the second course of meat and salad. I'm proud to say I carry on that tradition with my family. My two daughters always ask for dad's Sunday sauce when they come to visit.
Oh, and that orange cake. . .you told someone above it lasts for days. Hehe, not in my house.
Thank you, D! You hit your first issue out of the park.
Thanks for your kind words and for reading. I didn't grow up in an Italian neighborhood, so I missed the whole "gravy" boat, so to speak ;-) I love that people held fast to their traditions and continue to do so, and that your daughters ask for your dad's Sunday sauce. Funnily enough, my mom was known more for her Bolognese sauce, even though she was from Chieti, Abruzzo. Once she started making Bolognese (this was back in the 70s), her more traditional Abruzzese ragù kind of got lost (it's her Bolognese that my kids always ask for). The ragù I shared in this post is cobbled together from memories and from the many wonderful ragùs I've had all around Abruzzo.
So nice to see this! I signed up right away. My dream is to go on that writing trip to Italy--someday . . . meanwhile, I'll keep reading and cooking.
Amy! So nice to see you here. Thank you for subscribing. Would love for you to join me on a writing trip one of these days. xox
What a lovely thing to read as I’m sipping coffee this morning - thank you! The orange snack cake has me really intrigued - I’m going to try that this week.
Thank you for reading. This is exactly how I imagine folks enjoying the newsletter. The great thing about the cake is that it looks really plain but the flavor is wonderful, and it lasts for days and days just wrapped in foil (and it gets better!).
This is wonderful, Domenica! Every Sunday will now start with great recipes from you! So good to see you here! ❤️
Thank you for reading, Jolene!