Mary Ann's Blog

The Mary Ann Esposito Foundation

Food and culture are central to the Italian-American experience. For generations, Italian-American families have come together around the dinner table where parents and grandparents have passed on their traditions and values. Gaps between generations have been bridged by …

Delicious December Delicacies

Every October Mom started her Christmas baking by loading in 25 pound bags of flour, countless dozens of eggs, butter and sugar. This was serious business because Christmas cookies were give-aways for everyone. I remember the large metal tins that the freshly baked cookie…

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Snappy Gingersnaps

Gingersnaps are so New England. They have been enjoyed for hundreds of years and are a direct descendent of gingerbread. They have a long European history, especially in Germany and England. In colonial times, they were called ginger biscuits. Gingersnaps get their name f…

Think You’ve Tasted The Best Cannoli?

A tray of just made cannoli with fresh sheep’s milk ricotta cheese filling made its way down the long table at the Cucchiara dairy farm I was visiting near the town of Salemi, Sicily. The long and thin as tissue paper, blistered and golden brown crispy shells were w…

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My Trip to Sicily: Sicilian Puppet Show

One of the things that I have always wanted to do is see a Sicilian Puppet show. Known as Opera dei Pupi (pupi means puppets) the show is similar to an ongoing TV series. Each episode tells a continuing story through the lives of chivalrous Christian knights fighting batt…

Not Your Ordinary Cannoli

I had an epiphany at the Caseificio Cucchiara near the town of Salemi, Sicily. Etched in my mind and on my tastebuds are the fabulous cannoli made there with sheep’s milk ricotta and the flakiest shells that I have ever eaten; they shattered as I bit into them and t…

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My Trip to Sicily

Over the years, I have made several trips to Sicily and I am now just returning from a long stay on the western and southeast areas. Sicily is huge, the largest island in the Mediterranean and lush with fruits and vegetables. I saw so many prickly pear tree farms and oran…

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Designer Pumpkins

Oh, don't we know it is pumpkin season! The barista making pumpkin lattes, bakeries selling spice flavored pumpkin donuts and muffins, fields of the deep orange globes dotting the countryside, and neighborhood homes all decked out with pumpkins and Indian corn at the door…

Easy As Pie

You are either in one camp or another when it comes to fresh fruit pies. Do you like them runny or thick? I know it’s a personal preference thing but I like my slice of pie on the thick side not just for presentation’s sake but because the filling stays put. &…

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Breaking the Ho Hum of Restaurant Menus

Reading a restaurant menu can be boring sometimes.  Going out to dinner should be as is often said, a dining adventure, a treat and a time to relax when a day out of the 24/7 kitchen is a good idea. So when the opportunity comes my way, I look forward to enjoying foo…

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Want more Recipes? See My Latest Book

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

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