Cookstr.com

Maria Filice

Maria Filice
Did you know?

The kitchen served as both the confessional and the center for storytelling when Maria was growing up. Today, her flair for entertaining—including her ease cooking and telling stories—has become her way of welcoming a diverse circle of intellectuals and others into her home.

Maria Filice
Maria's Featured Recipe
Biscotti

Click here for recipe

Maria Filice is a cookbook author, food stylist, and publisher. Growing up in Canada as the daughter of immigrants from Calabria, Italy, Maria learned from the best—her mother, grandmother, and aunts—who she watched in the kitchen from the time she could barely walk. Maria shared those lessons in her first book, Breaking Bread in L'Aquila.

 

In both her kitchen and her professional life, Maria's philosophy is to live life to its fullest. She recognizes that neither her lack of experience in publishing nor in formally trained cooking could dissuade her from taking risks or diminish her passion. As the publisher of Telos Press, where she is known as Mary Piccone, Maria brings this passion to the academic world, hosting regular events that mix intellectual discussion with the essential ingredients of good food and celebration. Maria's warmth, humor, and gregarious personality make people feel welcome, relaxed, and motivated to discover their own style in the kitchen.

 

In the fall of 2013, Maria launched Mammaretti by Maria Filice, her signature amaretti cookies, which are dedicated to her mother Amelia. These artisanal bite-size almond cookies are kosher as well as gluten- and lactose-free, and they are currently available for purchase on her website. Just as Maria donated a portion of the net profits from her cookbook to help build a children’s playground in L’Aquila in 2010, a portion of the net profits of all Mammaretti will help build playgrounds around the world. Help support her passion by purchasing her products at www.foodandfate.com

 

 

Latest Recipes

Amaretti Cookies

Anyone who knows Italian sweets knows that amaretti are quite popular. These cookies, which can also be made with my other favorite, haze...

(1 Votes)

Baked Artichokes

As much as I love artichokes, many times—when I’m in a rush—I don’t use the fresh vegetable but instead just reach for the cans in my pan...

(1 Votes)

Biscotti

Growing up, there was always a batch of biscotti in the pantry. These twice-baked biscotti have now become a very trendy dessert in New Y...

(1 Votes)

Caramelized Fennel and Onions with Orange Rind

Fennel is a favorite ingredient in many of our meals. In fact, it’s often eaten raw, as a kind of palate cleaner and digestive, after eat...

(1 Votes)

Orange Glazed Pork

Depending on the appetite of your crowd and what else you will be serving, you may want to double this recipe as it really allows for one...

(1 Votes)

Pasta and Lentils

Fall in L’Aquila is not unlike fall in New York: the days can be bright and warm, while the nights are brisk and chilly. This dish is per...

(1 Votes)

Pasta with a Saffron Mascarpone Sauce

Because of L’Aquila’s proximity to the Navelli Valley, where precious saffron is harvested, there is a great flavor and color influence i...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password