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Julia della Croce

Julia della Croce
Did you know?

Before she was published, Julia was active in government and business in Britain and the U.S. Her cooking career began with the launching of  St. Mawr Sailing Cruises, Ltd., a charter boat operation that offered dining cruises aboard a 50-foot ketch on Long Island Sound.

Julia della Croce
Julia's Featured Recipe
Sugar Snap Pea and Almond Salad with Mint and Orange

Click here for recipe

Julia della Croce is a journalist, author and teacher. She is regarded as a leading authority on Italian cooking and, according to New York Newsday, is “one of the country's top-flight cookbook writers.”

 

Her latest books are Italian Home Cooking: 125 Recipes to Comfort Your Soul andThe Pasta Book.

 

Julia’s other book titles include Pasta Classica: The Art of Italian Pasta Cooking, which was featured on the New York Times Book Review list of the year's best cookbooks; Antipasti, The Little Dishes of Italy; The Vegetarian Table: Italy  and Salse di Pomodoro: Making Italy's Great Tomato Sauces, Umbria: Regional Recipes from the Heartland of Italy, Veneto: Authentic Recipes from Venice and the Italian Northeast, and Roma: Authentic Recipes from in and Around the Eternal City. Her books, The Classic Italian Cookbook and Ultimate Pasta were published worldwide and translated into 13 languages.  

 

As a restaurant critic, book reviewer, syndicated columnist and correspondent her work has appeared in newspapers and magazines including The Los Angeles Times, The Washington Post, The Boston Globe, The New York Times Magazine, The Chicago Sun-Times, The Chicago Tribune, Cook’s, New York Newsday, Food & Wine, Cook’s Illustrated, Time (Canada) and Art & Antiques.

 

Julia has broadcast extensively on American, Canadian and British radio and has made many appearances on national and regional television, including Regis and Kathie Lee, CBS, The Today Show, and the T.V. Food Network . She has also been featured on Italian and Japanese television.

 

The recognition she has received includes an award in 1992 by The James Beard Foundation distinguishing her as one of "America's Best Cooking Teachers." In 1993, she was honored for her contribution to Italian culinary literature at the Italian Embassy in Washington D.C. Her fourth book, The Vegetarian Table: Italy, was nominated for a James Beard Award in 1994. In 1999, she won the prestigious Diplome d'Honneur of France for the French language translation of her sixth book, La bonne cuisine italienne. In 2003, her book, Veneto, was nominated “Best Italian Cuisine Book” at the World Cookbook Awards in Spain.

 

Julia has lectured about the history of Italian cooking and culture for the Smithsonian Institution in Washington D.C., The Balch Institute for Ethnic Studies in Philadelphia, N.A.S.F.T in New York and San Diego, The New York Culinary Historians, the American Institute of Wine and Food, and other prestigious trade and educational institutions.

In addition to her publishing-related work, Julia has been a consultant and spokesperson for various Italian and American companies, including Ruffino wines, Bertolli olive oil, Consorzio del Chianti Classico, Consorzio del Parmigiano Reggiano, and several top-flight Italian restaurants based in Manhattan.

 

Julia was also affiliated with Oldways Preservation and Exchange Trust and  worked with Oldways on a number of projects about traditional foods, the Mediterranean diet, and teaching consumers about healthy eating.

 

Julia has lived in Canada, Italy, Scotland and England and has traveled extensively in the United States and abroad. Currently, she lives in Nyack, New York, with her husband and two daughters.

 

Julia's blog is juliadellacroce.com/forktales1/ and her website is juliadellacroce.com/

 

Latest Recipes

Zucchini Rolls Stuffed with Ricotta

Here is a facsimile of a dish I had at the home of Karen Forhaltz and Michael Miele, The chef-owners of a nice little New York eatery cal...

(1 Votes)

Roasted Peppers in Four Variations

Smoky roasted peppers are among the most delicious of vegetables. I offer only four ways here that roasted peppers can be served as antip...

(1 Votes)

Sugar Snap Pea and Almond Salad with Mint and Orange

Fresh sugar snap peas, mint, orange zest, and almonds come together to create this beguiling salad. Sugar snap peas, which are eaten pod ...

(1 Votes)

Peppers Stuffed with Rice and Sausage

Almost any vegetable can be stuffed, but peppers are particularly suitable because of their container-like shape. This is how vegetables ...

(1 Votes)

Roasted Clams with Bacon

Italian clams are very small-about the size of a man’s thumbnail-so it is not surprising that this dish is never presented in italy. Only...

(1 Votes)

Lobster and Roasted Pepper Salad

The sweet richness of the lobster and the pungent, smoky flavor of the peppers, so vibrantly and deeply colored in contrast to the creamy...

(1 Votes)

Bean Salad with Roasted Red Peppers, Onion, Marjoram, and Lemon

The bandiera, or “flag,” symbolized in this dish is the red, green and white banner of italy. The secret to this delicious salad is to us...

(1 Votes)

Light Lemon Mayonnaise

Mayonnaise, like bread and fresh egg pasta (not to be confused with factory-produced dried pasta, which is a marvelous product) has to be...

(1 Votes)

Sieved Tomato Sauce with Basil

In this recipe, plum tomatoes (fresh or canned) are simmered slowly without salt, oil, garlic, or onion, to keep their natural flavor int...

(1 Votes)

“Big Shells” Stuffed with Ricotta, Mascarpone, and Spinach

Here is a light version of a classic treatment for stuffing dried pasta in the form of giant shells, nests, or manicotti. The sauce is co...

(1 Votes)

Pappardelle with Wild Mushrooms

Pappardelle are the widest Italian egg noddles, the perfect shape to combine with the thinly sliced, fan-shaped caps of the wild mushroom...

(1 Votes)

Lasagne Casserole with Meat and Red Wine Sauce

Americans think of lasagna as the name for a layered pasta casserole. Actually, the word lasagna means a wide, flat, long noodle; lasagne...

(1 Votes)

Spaghetti with Bacon and Egg Sauce (Lean Version)

I have heard several theories about the origins of this dish, but whatever its true history, carbonara (from carbone, or coal) presumably...

(1 Votes)

Spaghetti with Clam Sauce and Fresh Tomato

Is there any dish more reminiscent than this of the proverbial Italian repast, eaten by moonlight at some romantic seaside spot—say, Amal...

(1 Votes)

Eggs Scrambled with Sage Extract

This is based on a very old recipe of the Veneto and is simple enough. Fresh sage leaves are pounded or minced to render an extract that ...

(1 Votes)

Pumpkin Soup

The pumpkin soup of Venice is a simple affair of puréed pumpkin cooked with milk. Be sure to use sugar or West Indian (calabaza) pumpkin;...

(1 Votes)

Bigoli with Smoked Sausage and Borlotti Beans

Contessa Guerriari-Rizzardi recommended eating at La Loggia, a new and elegant restaurant on the Garda lakefront that flanks her wine and...

(1 Votes)

Risotto with Red Radicchio of Verona

A lovely pink risotto results from the combination of the rice and the radicchio. The flavor is particular--delicate with an ever so slig...

(1 Votes)

Basic Polenta

If you cannot find imported Italian cornmeal for polenta, Spanish ground cornmeal marketed by Goya and other Latin food companies is a fi...

(1 Votes)

Roast Young Hen Turkey with Pomegranate Sauce

Quando a novembre el vin no xe più mosto, la paèta xe pronta per el rosto! (When in November the wine is no longer must, the young turkey...

(1 Votes)

Radicchio Salad with Bacon in the Style of Vicenza

This is an adaptation of an old recipe from Vicenza. Traditionally, fresh lard, made by rendering fat back, was heated to a liquid, then ...

(1 Votes)

Light Pureed Fresh Tomato Sauce

This is one of the most classic, common, and versatile sauces using fresh tomatoes. It can be mated with virtually any pasta cut, fresh o...

(1 Votes)

Uncooked Tomato Sauce

Because this sauce and its variations are uncooked, it is important to use high-quality extra-virgin olive oil, as its rich flavor will b...

(1 Votes)

Tomato Sauce with Bacon and Hot Pepper

When this sauce is combined with pasta, most typically penne, the dish becomes penne all’arrabbiata, literally, “angry” penne, owing to t...

(1 Votes)

Tomato and Sausage Sauce with Saffron

It is characteristic of Sardinian cooking to add saffron to sauces, as in this recipe. Not only does the saffron add lovely flavor, but i...

(1 Votes)

Tomato and Meat Sauce, Bologna Style

Here is one of the many versions of the complex, fragrant, delicate meat sauce that is a classic of the region of Emilia-Romagna, the hom...

(1 Votes)

Sardinian Ragu of Veal and Pork

Here is a lovely Sardinian ragù that is often served with a kind of polenta made from semolina flour. The sauce is suitable for many type...

(1 Votes)

Tomato Sauce with Little Meatballs

This recipe is not actually a ragù nor is it really Italian. The tomato-and-meatball sauce of the American-Italian kitchen is hybrid. Thi...

(1 Votes)

Tomato Sauce with Mixed Seafood

Versions of this sauce appear all along Italy’s coastline, where fresh seafood is abundant. Many varieties of fish and shellfish can be u...

(1 Votes)

Rustic Tomato Sauce

This is a chunky, pungent sauce, rustic in character due to its unsieved texture and the prominence of garlic. It goes well with both dri...

(1 Votes)

Salad of Roasted Peppers, Olives, and Fontina, Piedmont Style

The cuisine of Piedmont includes numerous interesting cooked vegetable salads that are served as starters, and this is one of them. Red b...

(1 Votes)

Stuffed Eggplant, Basilicata Style

Here is one of the many ways eggplants are stuffed in the Campania and Basilicata regions. The method is probably one of the simplest for...

(1 Votes)

Sardinian Chick-Pea and Fennel Soup

On the remote island of Sardinia, pasta e fagioli takes the form of a chick-pea, wild fennel, and pasta soup. Either the couscouslike pas...

(1 Votes)

Thin Spaghetti with Uncooked Lemon and Black Olive Sauce

I like this sauce because it is one of the only non tomato sauces that is suitable for very thin pasta cuts such as spaghettini or capell...

(1 Votes)

Spaghetti with Walnut Sauce, Sardinia Style

According to Sardinian writer Fernando Pilla, this dish predates the appearance of tomatoes in italy. Tomatoes were considered poisonous ...

(1 Votes)

Red Pepper and Onion Frittata

This is a particularly colorful frittata. The red and yellow bell peppers create a colorful terrazzo effect. The combination of peppers a...

(1 Votes)

Eggplant Parmigiana

Despite the reference to and use of Parmigiano-Reggiano, the famous cheese of the northern region of Parma, this universally Italian dish...

(1 Votes)

Eggplant and Lasagne Casserole

Here is an interesting variation on the classic eggplant parmigiana. While eggplant is most flavorful when deep-fried, as here, the dish ...

(1 Votes)

Roasted Vegetables

Virtually all vegetables can be roasted, and while many fashionable restaurants have caught on to the virtues of preparing vegetables thi...

(1 Votes)

Green Beans with Pine Nuts

I use pinoli (pine nuts) liberally in vegetable cooking; the creamy richness of the toasted nuts is a nice contrast to the flavors and te...

(1 Votes)

Sauteed Broccoli Rape

Cime di rape, sometimes called rapini, and most commonly called broccoli raab in America, is a member of the turnip family; despite that ...

(1 Votes)

Mixed Salad from the Marches

Misticanza is a salad from the Marches, a lesser known region of Italy flanked by the Adriatic Sea on the East and bordered by Umbria on ...

(1 Votes)

Master Bread

In Umbria today, bread is made both with and without salt. This is a recipe for salted bread dough. A small bowl filled with water set on...

(1 Votes)

Guglielma Corsi’s Roasted Peppers with Anchovies, Mint, and Lemon

A few peppers remained from my summer crop and the mint was asserting itself through the bricks on the path some time after I noticed thi...

(1 Votes)

Clarisse Schiller’s Pasta with Asparagus Sauce

My friend Clarisse Schiller, who lives in the tiny medieval village of Lizori above Campello sul Clitunno, makes this pasta when the wild...

(1 Votes)

Squab in the Umbrian Style

Piccioni, farm-raised young pigeons, or squabs, between three and four weeks old, are tender and tasty. Cooking them this way is typical ...

(1 Votes)

Donatella’s Angry Chicken

Donatella Platoni invited me to her country house near Perugia to eat this peppery chicken stew. When I arrived, she was talking to the b...

(1 Votes)

Viola Buitoni’s Stewed Salt Cod with Tomato, Raisins, and Pine Nuts

This recipe is from Viola Buitoni, the daughter of cattleman Paolo Buitoni. It is a typical dish of the Lake Trasimeno region of her chil...

(1 Votes)

Farro and Artichokes alla Viola

Viola Buitoni gave me this recipe, which puts together two foods of which I am very fond, farro and artichokes. By birth and upbringing, ...

(1 Votes)

Almond Biscotti

These biscotti carry a subtle anise flavor from the addition of Italian anise-flavored liqueur. Hard cookies such as these are traditiona...

(1 Votes)

Pizza Stuffed with Broccoli Rabe from the Ciociaria

This recipe from the Ciociaria is for a type of calzone made when broccoli rabe is in season. This slightly bitter vegetable is known in ...

(1 Votes)

Farro and Cabbage Soup

Although this is a meatless dish, the cabbage and onions provide a hearty flavor base. Cooked farro berries or ground farro is used. Whol...

(1 Votes)

Risotto with Puréed Asparagus and Smoked Provola

In Rome and Latium, rice is more often found in the form of risotto in restaurants than in home cooking. This is my adaptation of an outs...

(1 Votes)

Roast Milk-Fed Baby Lamb

The famous Roman abbacchio, milk-fed baby lamb not older than six weeks, is almost as tender as butter when it is cooked. The best way to...

(1 Votes)

Stewed Baby Back Ribs and Sausages with Polenta

This Roman recipe was kindly given to me by Viola Buitoni. A dish of succulent pork ribs and sausages simmered in a dense tomato sauce is...

(1 Votes)

Fish Fillets in Caper Sauce, Roman Style

The Italians typically cook the whole fish rather than fillets, as the full, brinish flavors of fish are diminished when it is cooked wit...

(1 Votes)

Stewed Fresh Fava Beans with Pancetta and Onions

This is one of Rome’s classic fava bean dishes. Pancetta or salt pork can be substituted for guanciale, the favorite cooking fat of Latiu...

(1 Votes)

Roasted Onions with Vinegar Dressing

The people of Latium love onions, so much so that they consume one-quarter to one-fifth of the country’s production. Latina is a particul...

(1 Votes)

Sweet Ricotta Tart

Crostata di ricotta is a simple pie of northern Lazio, sometimes decorated with a lattice topcrust. The recipe was kindly provided by my ...

(1 Votes)

Ricotta Pudding

It follows that the exquisite sheep’s milk ricotta Latium is famous for would be put to many uses. With its dense, creamy texture, it is ...

(1 Votes)

Dal Borgo’s Little Walnut Cakes

The enchanting town of Farfa in Rieti Province rises from the slopes of Mount Buzio in the Sabine and has a sweeping view of the Tiber Va...

(1 Votes)

Spaghetti alla Puttanesca

This racy, earthy dish is a specialty of raucous, colorful Naples. There are (perhaps aptly) hot and cold versions of spaghetti alta putt...

(1 Votes)
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