Ricotta is not cheese; it is a by-product of the cheese making process and is as important to many regional Italian dishes as olive oil and tomatoes. Ricotta is made from the whey of cow or sheep milk. Think of whey as the leftovers from the cheese making process. Re-coo…
Join Mary Ann Esposito at Titcomb's Bookshop in East Sandwich, MA on July 8th for a conversation with local food expert John Carafoli, where she will discuss her new book Ciao Italia: My Lifelong Food Adventures in Italy. Tickets are limited and are a…
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Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Order using this link and receive a signed book plate.
Available now!
