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.

• Rigatoni with Radicchio, Gorgonzola, Rosemary, and Walnuts ericademane.com/2019/10/13/rig… via @EricaDeMane. This'll do won… twitter.com/i/web/status/1… 1 day ago
• Rigatoni with Radicchio, Gorgonzola, Rosemary, and Walnuts ericademane.com/2019/10/13/rig… https://t.co/cDZzxrBtk2 1 day ago
• Fall makes you go strange things . Here’s rigatoni with radicchio, Gorgonzola, rosemary, walnuts . Deep, creamy https://t.co/b8dgCYqZSF 4 days ago
• Bucatini with Mussels, Yellow Tomatoes, Butter, and Thyme ericademane.com/2019/10/08/buc… via @EricaDeMane. A thing of saline beauty. Go for it. 5 days ago
• Bucatini with Mussels, Yellow Tomatoes, Butter, and Thyme ericademane.com/2019/10/08/buc… https://t.co/Z5FZlCVqLZ 5 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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