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.

• Pasta with fresh tomatoes, cauliflower, pine nuts, raisins. Transitional. https://t.co/uP4gRblyEK 12 hours ago
• Breaded Swordfish with Caper Celery Sauce and a Tomato Herb Salad ericademane.com/2021/09/25/bre… via @EricaDeMane. Summer… twitter.com/i/web/status/1… 1 day ago
• Breaded Swordfish with Caper Celery Sauce and a Tomato Herb Salad ericademane.com/2021/09/25/bre… 1 day ago
• A great little book I bought at Mondello Beach, near Palermo, years back, where I also purchased a crucifix cigaret… twitter.com/i/web/status/1… 1 day ago
• Pasta for the first day of fall. Penne with Slow Fox Farm tomatoes, butter, shallots, fresh marjoram https://t.co/J6RtZXw7F3 4 days ago

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