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
Follow me on Twitter.
- Pancetta, three days in, with thyme, nutmeg, juniper. Black pepper. https://t.co/YNIj6lnhIK 2 days 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. 5 days 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
- Squid Ink Spaghetti with Tomatoes, Anchovies, and Saffron ericademane.com/2020/02/12/squ… https://t.co/d8KJuTQDwa 1 week ago
- Ricotta made with buttermilk .hot and milky. https://t.co/GlvhMxrhPm 1 week ago
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