Erica De Mane

Welcome to Ericademane.com

I am a chef, food writer, and teacher 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 and the Italian-based International Slow Food Movement, I live in New York City. I offer private cooking classes, which you can learn about here.

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.

• Rouget. Sweet and bony. My best fish. Sauté it with rosemary, savory, thyme, lots of lemon, olive oil. https://t.co/w7c9nqgqEJ 1 day ago
• Canestrino tomatoes, originally from Lucca. Not so juicy, few seeds, great for sauce. Now at Union Square market. G… twitter.com/i/web/status/1… 3 days ago
• I eat flowers. https://t.co/YHRNN2tLTc 4 days ago
• Yellow chili hot sauce with mango and thyme. I’ll make it smooth. https://t.co/DMp3t2tqME 4 days ago
• Freaking vegan https://t.co/LTpCO0I1Ue 4 days ago

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Favorite Things

My favorite olive oil: Ravida, from Menfi, Sicily. Buy it here.


My favorite online gourmet store: Gustiamo.com. Visit it here.

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