Erica De Mane

Welcome to Ericademane.com

I am a chef, food writer, and herbalist 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

Buy an e-copy of the book formerly known as Pasta Improvvisata.

Follow me on Twitter.

• Dead of Winter Salad, with Fennel, Celery, Raw Cremini, and Moliterno ericademane.com/2020/02/22/dea… via @EricaDeMane.Raw… twitter.com/i/web/status/1… 2 days ago
• Dead of Winter Salad, with Fennel, Celery, Raw Cremini, and Moliterno ericademane.com/2020/02/22/dea… https://t.co/11bkpN9JSH 2 days ago
• Pancetta, three days in, with thyme, nutmeg, juniper. Black pepper. https://t.co/YNIj6lnhIK 1 week ago
• Coda alla Vaccinara for Valentine’s Day ericademane.com/2009/02/12/cod… via @wordpressdotcom. Anna Magnani told me to cook this for Valentine's Day. 1 week ago
• Squid Ink Spaghetti with Tomatoes, Anchovies, and Saffron ericademane.com/2020/02/12/squ… via @EricaDeMane. Squid ink and a… twitter.com/i/web/status/1… 1 week ago

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