Calzone My Way!

Calzone is believed to have originated in Naples, Italy. They are delicious pizza pocket stuffed with a variety of ingredients like prosciutto, salami, pepperoni, ham, all sorts of cheeses, and veggies like red bell peppers and mushrooms. You can also add fresh or dried herbs to elevate the flavors and textures. In Naples, they love stuffing calzone with fresh seafood. Generally, calzone is made in individual-sized, this way they are easy to consume. Today, I am sharing a large family-sized calzone that is easier to put together, but requires the use of a fork and knife. By all means, use your hand if you want to!

1 lb. store-bought freshly baked pizza dough 
15 oz. whole-milk ricotta cheese 
1 cup mozzarella, shredded 
½ cup Parmigiano Reggiano, grated
4 ounces Prosciutto, shredded and chopped 
1 egg, beaten 
Marinara sauce on the side 

Servings: 4-6 with a salad or a side of veggies

Time: from start to finish – less than 30 minutes.

Preheat the oven to 450 degrees F. 

Preparation: 

1.  Make sure you keep the dough at room temperature for at least 30 minutes prior to using. Cut the dough in half to create the top and bottom of the calzone. 

2.  Lightly knead and roll to flatten – about ¼ -1/2 inch thick. 
3. On a parchment-lined baking sheet, place one half of the dough.  
4. Spread half the ricotta on the dough. Add the mozzarella, Parmigiano (parmesan), and prosciutto. Finish with the remaining ricotta. 
5. Cover with the half dough. Pinch all around with a fork to seal together. Brush with the eggs. 
6. Bake on a lower rack for about 15 minutes or until golden brown. 

You will get a crusty dough. Cut with a serrated knife or a pizza slicer. 
Serve with the red sauce for dipping.

This recipe got a high rating and will become a part of my culinary repertoire.

Wine Pairing Suggestions: Fiano di Avellino, Greco di Tufo or Aglianico,

Dough before kneading and rolling

Please let me know when you try this recipe. I would love to hear your spin and creativity.

Happy Spring from my kitchen to yours,

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Gina’s Stuffed Mushrooms

One New Year’s Eve, I stayed home with my family and cooked like a mad woman. My stuffed mushrooms were a huge hit, and for this reason, I am happy to share my recipe with all of you.

Gina’s Stuffed Mushrooms:

Ingredients:

6 medium-sized Portobello mushrooms, with stems, chopped up
salt to taste for the mushrooms + 1/2 teaspoon for stuffing, optional
2 tablespoons extra-virgin olive oil
1/3 cup seasoned breadcrumbs
1/4 cup Pecorino Romano cheese, grated
/4 cup flat-leaf parsley, chopped + more for garnish
Pine nuts to taste
Olive oil cooking spray

Preparation:

Preheat oven to 375°F.

1. Season the mushrooms with salt. Combine the stems, salt, oil, breadcrumbs, Pecorino cheese, and parsley. Stuff the mushrooms. Top them with pine nuts.
2. Spray a flat tray with cooking spray and place the mushrooms.
3. Bake for 40 minutes uncovered.
4. Garnish with parsley.

Gina’s notes: wipe the mushrooms with a damp paper towel to clean them. This will avoid the mushrooms from retaining too much water. You can add thyme, marjoram or any kind of herb of your choice.
Wine pairing suggestions: Pinot Noir, Gavi, Sancerre, Chablis, Champagne or sparkling wines.

Stuffed Mushrooms before baking

Stuffed Mushrooms

Kindly let know if you will try this recipe. If you have any questions, please let me know via email.

I hope 2024 is off to a fabulous start!

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Rustic Pasta with Meat, Porcini mushrooms, and Spinach

Rustic Pasta with Meat, Porcini mushrooms, and Spinach

This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef, but I put my own spin on it and tweaked the measurements. I have followed his method and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bowties, but it literally means “butterflies” in Italian.  You can also use Fusilli, a short pasta shaped like a corkscrew. They both work well and absorb the sauce nicely.  It’s always a big hit in my kitchen, and perfect for feeding a small crowd.  This recipe brilliantly combines veal, beef, and pork, tomato paste, and porcini mushrooms to create a culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce had been simmering for hours.

Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium

Ingredients: 

6 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced

2- 2.5 pounds ground veal, beef, and pork divided equally

Salt and freshly ground black pepper

1/2 cup tomato paste

1 cup dry white wine

1 cup plain tomato sauce

14 oz. whole San Marzano tomatoes, crushed by hand

1/4- 1/2 cup reserve pasta water

1 pound farfalle pasta

1 handful of salt for the pasta water

6-8 ounces baby spinach, trimmed

½ cup freshly grated Pecorino Romano

Preparation: 

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a strainer, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add all the meat and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Deglaze with the wine and cook for 3-4 minutes. Add the strained porcini soaking liquid, the tomato sauce and crushed tomatoes. Bring to a quick boil. Reduce the heat to a very low simmer. Cook 15-20 minutes. Stir occasionally.

Rustic Pasta with Meat, Porcini mushrooms, and Spinach

3. Bring pasta water to a boil. Add salt. Cook according to package directions or al dente. Drain. Add pasta and the reserve water into the meat mixture. Stir in the baby spinach and mix well until the pasta is nicely coated. Pour into a serving bowl and serve at once, with the grated Pecorino on the side.

Then end result will be a rich and thick meat sauce. If you like more sauce, add more tomatoes and pasta water.

My wine suggestions: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy or a Barco Reale di Carmignano red wine blend from Tuscany. The latter is made with mostly Sangiovese, Cabernet Sauvignon and Canaiolo.

Rustic Pasta with Meat, Porcini mushrooms, and Spinach

I hope you will try this easy and delicious recipe. Please be sure to let me know when you make it.

Buon Appetito!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Greek-Style Lemon Potatoes

This potato dish will make the perfect side and grace your holiday table this season. It can also be enjoyed anytime of the year. I’ve made it several times, and it’s always a success.

Ingredients:

4 medium Idaho potatoes, cut up in wedges.
1 teaspoon salt
Black pepper to taste
1 teaspoon dry oregano
1 lemon, divided
3 tbs EVOO olive oil + more to drizzle
1 cup veggie broth (chicken broth will work)
Fresh oregano sprig, for garnish – optional

Preparation: 

Preheat oven to 400 degrees, F. 

In a large bowl, season the potatoes with salt, pepper, oregano, 1/2 lemon juice, EVOO olive oil. 

Place the potatoes in a medium stainless steel pan in a single layer. Add the broth. 

Bake for 1 hour. If it needs more color, broil for 3 minutes on bottom shelf. 

Remove from the oven. Place in a platter. Drizzle with more olive oil, freshly squeezed lemon and fresh oregano. Voila! 

I served them with lip-smaking grilled lamb chops and sautéed red bell peppers. 

My wine pairing suggestion: Agiorgitiko, a full-bodied red wine from Greece.

Happy Holiday Season from my kitchen to yours,

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

5 Italian Wines for your Thanksgiving Meal

You might be wondering why I am choosing Italian wines for Thanksgiving. The reason is simple – I am an Italian Wine Scholar and I tend to gravitate towards Italian wines. The following wines offer bright acidity and make delicious food pairings. Furthermore, they are reasonably priced and easily attainable. 

Thanksgiving Turkey paired with Italian Wines

Trento DOC or Trentodoc is an appellation in the Trentino (Trentino-Alto Adige) region of Italy where they only produce white and rosé sparkling wines. They are made in the traditional method, and one of the famous producers is Ferrari Trento. Their aging requirements are more strict than non-vintage Champagne. 

Lambrusco di Sorbara is fragrant boasting floral notes and light violet/rosé color. It is produced in frizzante (semi-sparkling) or Spumante (sparkling wine) styles. They thrive in the Emilia-Romagna region of Italy. 

Arneis hails from the Roero Hills in the Piedmont region. This white wine is on the dry side with floral notes, pears, and a minerally-driven finish. 

Chianti Classico DOCG boasts the emblematic black rooster or gallo nero on the label. It is made with at least 80% Sangiovese and is home to Tuscany. This wine showcases flavor profiles of red cherry, dry spices, with characters of earthiness and forest floor. Perfect for the turkeyand its trimmings. 

Vin Santo is a dessert wine made with Trebbiano and Malvasia grape varieties. It has a deep golden color with flavors of caramel and a hint of nuttiness. This wine comes from Tuscany. 

Happy Thanksgiving from my kitchen to yours,

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Gina’s Healthier Surf & Turf Fried Rice

Gina’s Healthier Surf & Turf Fried Rice

I had some cooked brown rice in the fridge, scallions, and one pound of frozen large pink shrimp. I thought they would make a perfect base for a fried rice. Since I was feeding a hungry crowd, I needed more protein and some veggies to complete the dish. I contemplated using chicken, but instead I got 2 New York Strips steaks to create a decadent surf & turf fried rice. I started by using olive oil to pan fry the steaks, then I switched to sesame oil for the rest of the cooking. Use a wok, a cast-iron or large heavy-bottom pan. You will cook most of the ingredients separately, then combine all of them toward the end.

Level of difficulty: Intermediate Serves: 4-6

Ingredients:

2 cups cooked brown rice 
1 tbs. olive oil
1.1/4 lbs. New York Strip steaks (2)
sesame oil as needed for stir frying
1 small red bell pepper, cut in julienne
3-4 scallions, + some for garnish
sprinkle of salt, optional for veggies
1 (16)-ounce frozen large pink shrimp
1/4 tsps. freshly grated ginger
1 tbs. lower sodium soy sauce
freshly ground pepper to taste
6 ounces of bean sprouts

Preparation:

1. Heat olive oil on medium-high heat and sear the meat on both sides until desired doneness. Mine was medium rare, so, it took about 8-10 minutes. After the first 3 minutes, keep flipping it. Cover to accelerate cooking, be sure not to overcook. Adjust level of heat as needed. Set aside.

2. In the same pan, add some sesame oil, pan fry peppers and scallions until desired tenderness. Set aside.

3. Add more sesame oil as needed, stir fry the shrimp, about 3-4 minutes. Set aside.

4. Add the rice, ginger, soy sauce, black pepper, bean sprouts, veggies, steaks and shrimp to the pan. Stir fry until the rice is hot. Taste for seasoning. Adjust as needed. Do not add any more salt! I added the steak and shrimp on top for the photo styling. Garnish with scallions.

Wine pairing suggestions: Gewürztraminer, off-dry Riesling, Moscato D’Asti or a light-bodied Pinot Noir.
Please let me know if you will try this recipe. Should you have any questions, kindly let me know.

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

Arroz con Pollo – Rice with Chicken

Arroz con Pollo

 

Arroz con Pollo is popular in Spain, Cuba, and other Latin countries. I have been making this dish for years and I always like to experiment with the ingredients. I have used chicken broth in the past but, this time I didn’t think it was necessary since there’s already an explosion of flavors from the exotic spices and the tropical fruitiness of the beer. I can say with certainty that I finally mastered this recipe.

Serves: 6 to 8 – Level of difficulty: Intermediate

 

Marinade for the chicken:

8 chicken thighs, bone-in, skin on salt to taste
freshly ground black pepper
1 teaspoon oregano
¼ teaspoon cumin
¼ teaspoon paprika
1 lime, juiced +more for garnish
1 tablespoon olive oil
1 medium onion, chopped.

1. In a large bowl, season the chicken with salt and black pepper liberally. Add oregano, cumin, paprika, lime juice, olive oil and onions. Mix well. Marinate for a minimum of 30 minutes. For a longer amount of time please, keep it refrigerated.
2. Pre-heat oven to 350°F.

For the rice:

3 tablespoons olive oil, plus more if needed
1 teaspoon garlic, chopped
¼ teaspoon paprika.
2 pinches of saffron threads, about (½ gram)
1 teaspoon tomato paste
1 regular (12-ounce) beer
2 cups long grain rice
1 1/2 – 2 cups water (depending how moist you like the rice)
½ cup frozen peas, thawed
1 small red bell pepper, julienne
cilantro or flat-leaf parsley for garnish
hot sauce on the side, optional

3. Heat olive oil, preferably in a 15-inch Paella pan or an extra-large (oven proof) skillet, on medium-high. Sear the chicken for about 3 minutes on each side or until it is golden-brown in color. Lower the flame if necessary. Remove and set aside. Do not taste it as the chicken is still raw at this stage.

4. In the same pan, add more oil if needed, brown the onions from the marinade for about 1 to 2 minutes, add garlic, cook for 1 minute, add paprika, saffron, tomato paste, cook and stir for 1 to 2 minutes. Deglaze with the beer. Add the rice, stir, and water. Bring to a boil. Lower the flame to low, place the seared chicken on top of the rice, sprinkle the peas and arrange the peppers. Turn the burner off. Cover the pan with foil.

5. Bake in the oven for at least 45 minutes or more, depending on your oven. The rice should come out moist and packed with flavors. Garnish with cilantro or flat-leaf parsley. Serve in the same pan, with some hot sauce on the side.

Hope you make this one-pan meal for your loved ones, and if you do, I’d love to hear your thoughts.

Wine pairing suggestions: an Albarino,  white Rioja, Verdejo or a light to medium-bodied Pinot Noir.
A beer is wonderful alternative to wine for this dish.

Until then, have a wonderful summer!

Buon Appetito!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com

 

Gina’s Cookbook

Cuisines, Corkscrews & Cultures features 88+ recipes from global cuisines, plus more than 160 tidbits, tips, headnotes, Gina’s notes, and wine pairing suggestions. This cookbook is packed with valuable content for the beginner cook to the most advanced. Explore Gina’s kitchen for some delicious meals; let her share with you her knowledge of food & wine and cultures of the world. You will discover a rustic side to her personality, with a touch of glamour!

Her cookbook is available on Amazon.com in the US and many parts of the world. If you would like an autographed copy, please contact her at gina@foodiewinelover.com. The signed copy will be shipped from her US address.

Cuisines, Corkscrews & Cultures

Testimonials:

“Gina not only offers a wide variety of delicious salads, but her salad recipes are a wonderful way to start a meal. One of my favorite salads Gina makes is tabouleh. It is so easy to make and such a lovely recipe. All of Gina’s salads are made with love and fresh seasonal ingredients.” – Chef Krystina Kalapothakos, http://www.kouzounaskitchen.com Author of the cookbook Back to My Roots

“My dear Gina, I give you a 5 star and more for this dish. This is everything that started my passion for cooking, and I am so very glad you did this post. A true authentic dish from Naples which gladly is where my Nonno was born and raised. The simplicity of this dish speaks volumes! My favorite dish of all-time is Spaghetti al Pomodoro con Basilico. You are amazing and completely fed my soul to see this. Yes, the recipe must be in your cookbook that I am so excited about. Love this and you.” – Natasha Panacci, http://www.cookingwithtash.com

“Gina, I would give anything to have a taste of your Greek-Style Shrimp Saganaki! So delicious! All my senses would love to try this amazing dish. Your food has so much soul, story, and passion! Your fresh pasta looks superb! You are a superstar, Gina! Good food, good wine, good atmosphere. I see it all shining through your pictures and your captions.” – Camila Hurst, http://www.piesandtacos.com

“I love that each recipe has the history and story for it. This helps set the context for why you would want to make each recipe. Gina’s diverse knowledge of foods from around the world along with her knowledge of wines makes enjoyment of each meal more complete. Some favourites of mine are Greek Goddess salad with its deep roots in an ancient Mediterranean culture. The picture an setting are lovely and make you want to dive right in. A really unusual recipe for me was “A Kissable Kibbeh to Caress your Palate” with a great picture of her mother making this unique recipe. It is helpful to have notes about what to do if you cannot find certain ingredients so that you can still enjoy the recipe and make it.
Great job Gina. Highly recommended.” Cathy Connally – Cookbook Author – Canada

Sultry Spaghetti Nests

Sultry Spaghetti Nests

This recipe was inspired by the Pasta Queen on Instagram. It makes for a stunning presentation, but requires some patience. It may take a little practice before shaping the pasta nests. Put on your favorite apron and follow me in Gina’s Kitchen!

Serves: 6-8
Level of difficulty: Intermediate

Sultry Spaghetti Nests

Ingredients:

3/4 lb. thin spaghetti
1 handful of salt for pasta water
¼ – ½ cup reserved pasta water
1 tbs. extra-virgin olive oil + more to drizzle
8 ounces pancetta, chopped
½ – ¾ cup dry white wine
28 oz. can peeled San Marzano tomatoes, crushed*
¼ – ½ cup prepared plain sauce – not included in the photo
10-12 slices Provolone cheese, each rolled and broken into 2 pieces
Freshly grated Parmigiano Reggiano or Pecorino cheese
Fresh basil leaves for garnish

Preparation:

In a large skillet, on medium-high heat, heat olive oil. Pan fry pancetta until golden brown, 3-5 minutes. Deglaze with wine. Stir for 1-2 minutes. Add tomatoes, tomato sauce, and reserved pasta water. Lower the flame, and simmer for at least 15 minutes. Stir occasionally.

Preheat oven to 350-degree Farenheight.

While the sauce is cooking, bring the pasta water to a boil. Add salt. Cook pasta al dente. Reserve some water before draining it (follow the recipe). Drop the pasta in the tomato sauce. Mix well until every strand of pasta is coated with the sauce. Use a fork or thongs to shape the little nests in a ladle. (Should yield about 8-10 pasta nests depending on their sizes.) Place each nest in a medium to large metal baking pan. Add any leftover sauce on top. Nestle 2 pieces of cheese in the center of each nest and sprinkle it with the grated cheese.

Bake for about 5-8 minutes until the cheese has melted. Remove. Garnish each pasta nest with a basil leaf, and drizzle liberally with olive oil.

Your guests will appreciate this gorgeous spaghetti bake as well as the tastiness of the dish. Use a spatula to serve the pasta.

Cook’s notes: you can crush the tomatoes by hand or use a potato masher.

Wine Pairing Suggestions: Sangiovese-based wines such as Chianti Classico or Rosso di Montalcino. A Montepulciano d’Abruzzo would work as well.

Sultry Spaghetti Nests

Sultry Spaghetti Nests

Please let me know when you make this! It’s a crowd pleaser!

All photos are my own. All rights reserved

Buon Appetito!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Pasta al Forno – Baked pasta 365

Pasta al Forno

In case you didn’t know, 365 is Whole Foods’ brand name, and some of the ingredients in this dish were purchased at that grocery store chain. I was pleased with the outcome, but you can use any brand of your choice. I did something untraditional to save time on cleaning. Usually, I recommend the sauce waits for the pasta when making spaghetti al pomodoro con basilico or any pasta dish on the stovetop. However, since this dish was going to be baked in the oven, I cooked the pasta first, drained it, then used the same pot to make the sauce. Do you get the picture? One less pot to clean! This is a spin on baked ziti! I like the way the meat and cheese nestle inside the shells. This is much faster than building a lasagna/e.

Serves 6-8
Level of difficulty – Easy to medium

Ingredients: 

3/4 lb. medium-sized pasta shells (365)

1 handful of salt for pasta water

2-3 tbs. extra-virgin olive oil + more to drizzle

1 small onion, chopped

4 garlic cloves, chopped

1.40 lbs. ground beef, pasture-raised (365)

24 ounces prepared tomato sauce- plain or with basil

14 ounces chopped tomatoes

salt and freshly ground pepper to taste

1/4 cup reserved pasta water (if needed)

15 ounces ricotta cheese (365)

8 ounces organic mozzarella, low moisture part-skim, shredded (365)

1/2 cup to 3/4 cup Parmigiano Reggiano, (Italian Parmesan) grated

Preparation:

1. In a large pot, bring pasta water to a boil. Add salt. Cook for about 10 minutes or al dente (it will continue to cook in the oven). Drain, and save some pasta water. Pour the pasta in a medium-sized metal baking pan. Drizzle with olive oil. Cover with foil. Set aside.

2. Preheat the oven to 375 degrees Fahrenheit.

3. In the same pot, on medium heat, heat olive oil. Sauté onions and garlic for 1 – 2 minutes. Add the meat, and cook for 6-10 minutes until browned. Add the tomato sauce, chopped tomatoes, salt and pepper, and reserved pasta water. Stir well. Bring to a boil. Lower the flame. Cook for about 15-20 minutes, stirring occasionally.

4. Time to assemble. Use a ladle to spread the meat sauce over the pasta. Add ricotta, mozzarella, and Parmigiano cheese. Stir well. Bake in the oven covered with foil for about 30 minutes. Remove foil, drizzle with olive oil, and voila! Serve it with a salad.

Wine pairing suggestions: A Sangiovese Rosso, Chianti, or Lambrusco di Sorbara.

Lambrusco is a sparkling wine from the region of Emilia Romagna. The styles vary from sweet to dry, showing bright red fruit with lively acidity. For this reason, Lambrusco pairs well with tomato-based dishes and pizza. I visited Parma a few years ago and enjoyed Lambrusco for the first time. I paired it with pasta in a traditional Bolognese sauce and  “Culatello di Zibello”, a prized cured meat with a Protected Designation of Origin. They are both classic pairings in this Northern Italian region.

I promise you your guests will be satisfied with this soul-warming meal! I would appreciate it if you would direct them to my website. Until then, happy cooking and sipping!

PS. If you don’t consume alcohol, I recommend an Italian sparkling water to elevate the experience.

Buon Appetito!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist