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.
- Semolina and saffron pasta with a sausage and fennel sauce . Hand rolled. Burns think rd steam. https://t.co/6hiBP1wiQ1 2 days ago
- Saffron tagliatelle for inauguration day https://t.co/Tlwd3nCLdO 2 days ago
- New day https://t.co/qeg39hFGW4 3 days ago
- Penne alla grappa https://t.co/zpbR09jdZy 1 week ago
- Cavatelli with Artichoke, Saffron, and Ginger ericademane.com/2021/01/14/cav… via @EricaDeMane 1 week ago
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