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.

• Cavatappi with Tuna, Black Olives, and Arugula ericademane.com/2020/03/28/cav… via @EricaDeMane.Isolation pasta. It's the latest, it's the greatest. 2 days ago
• Cavatappi with Tuna, Black Olives, and Arugula ericademane.com/2020/03/28/cav… https://t.co/ZG2n1UnW3k 2 days ago
• I’ve opened a southern Italian restaurant with two very loyal customers https://t.co/zmTnYkPyJo 2 days ago
• I made this sausage ragu at 8:30 this morning. I’m truly turning into my grandmother. Although she would have had h… twitter.com/i/web/status/1… 2 days ago
• Polpettone with Ricotta, Pistachios, and Prosciutto ericademane.com/2010/12/13/pol… via @wordpressdotcom. A good project fo… twitter.com/i/web/status/1… 4 days ago

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