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Welcome to Ericademane.com
I am a chef, food writer, and herb lover who specializes in improvisational Italian cooking. I am the author of The Flavors of Southern Italy and Pasta Improvvisata, as well as Williams-Sonoma Pasta, which is available at Williams-Sonoma stores. A member of the Association of Culinary Professionals, The New York Women's Culinary Alliance, The New York Culinary Historians, The Herb Society of America, and the Italian-based International Slow Food Movement, I live in New York City.
For more about me, see About Erica De Mane.
Buy a copy of The Flavors of Southern Italy.
Buy a copy of Pasta Improvvisata.
Buy a copy of Williams-Sonoma Pasta.Buy a copy of my ebook, Pasta Improv
Erica De Mane 
Chef! I’ll be especially interested to know how one cook squid without having it end up all rubber-bandy and over-chewy.
Ciao!
Stay tuned man. If you can make it to our squid slaughter class two weeks from now, I’ll show you all.
Love,
Erica
Erica,
Love this site, love it love it.
I wonder if you would demonstrate the art of artichoke-butchering in one of your classes? You describe it well, but I want to see it live!!
See you soon-
Cindy List
Cindy,
I’ve been thinking about it. A lot of people seem to want this. I was going to do an artichoke class a few weeks ago, but I couldn’t find any baby artichokes in the market. Still can’t. I have no idea why. They’ve disappeared. I can do I class with just the big ones, but the little ones are such a dream, I really want to show people how easy they are to work with. I’ll keep hunting around for them.
Ciao, and thanks for the color.
Erica
Super duper, Erica.
Looking forward to some serious knife skills. Enjoy the color!!
Merci, à bientôt!!
Cindy
I’d love to take a class on Sardine cookery. I have attempted them, but they usually stink, and fall back to the canned variety. I read that you mentioned they are available very fresh at chelsea markets. This is certainly a great food for recession cooking: cheap, good for the environment, great for your body with all the omega-3s.
Please let me know if you offer this in the future, as I’ll be there!!!
Hello Bren,
We did a squid class a few weeks ago and it was quite a hit. Frankly I was surprised, especially since I presented my students with uncleaned squid. I’d love to do a sardine class and possibly will. Keep checking my class schedule. I think next week I’m doing grains and beans.
Best to you,
Erica