Italian Cookbook Author Domenica Marchetti

The second location of Southern Season in beautiful Charleston, South Carolina, featuring its wonderful Cooking School!

Domenica Marchetti in the vibrant kitchen of Southern Season’s Charleston Cooking School! She possesses such a humble, real, and down-to-earth demeanor – a truly delightful surprise from someone so widely recognized in the global culinary world.

The recipe for this delicate, light, and wonderfully lemony crostata is generously available on Domenica’s website: Lemon Ricotta with Mascarpone Crostata

Domenica graciously granted me an exclusive interview before her cooking class! Given her incredibly busy schedule, I was truly honored that she took the time to speak with me. Here’s what this amazing chef and celebrated cookbook author shared:

• You’ve been cooking recipes from your Italian heritage for many years. What do you believe are the most important keys to success for preparing authentic Italian food at home?

“Fresh, high-quality ingredients and seasonality are paramount in Italian cooking. So much of the cuisine’s integrity hinges on the quality of its components. Additionally, restraint is crucial. There’s a lingering misconception that Italian food is heavy, but that’s far from the truth. When prepared properly, it is inherently healthful and balanced.”

• In my family, life revolves around the ‘tavola’ (table). Please share your own personal Italian family experiences in your home’s ‘cucina’ (kitchen) and at the dining table:

“We make a conscious effort to sit down together for dinner every night. With two teenagers and a husband who works at a newspaper, this can certainly be a challenge. We often don’t gather until after 7:30 or 8 p.m. I know this is considered early by traditional Italian dining habits but quite late here in the U.S. However, it’s incredibly important for me that we all come together at the table at the end of the day to share at least one meal. In Italy, we’ve savored many meals that stretched for hours on end. There’s an old saying that perfectly captures this sentiment: ‘A tavola non s’invecchia mai.’ (One never grows old at the table.)”

• What compelled you to write your latest Italian cookbook, which focuses specifically on vegetables?

“It really goes back to that misguided perception of Italian cooking being heavy, high in fat, and full of starches. In reality, Italy is a Mediterranean country with a diverse climate and numerous micro-climates. A vast array of vegetables thrives beautifully there, and Italians have countless creative ways of preparing them. With the proliferation of farmers’ markets across the U.S. today, we have access to most of the vegetables prominent in Italian cooking – everything from artichokes to zucchini. The timing simply felt right to shed light on this vital and often overlooked aspect of Italian cuisine.”

• Italian food is one of the most beloved ethnic cuisines globally. Yet, it’s also sometimes mistakenly considered fattening. Given that three of the world’s top ten places for the highest longevity of life are in Italy, how do you respond to this notion that Italian food is fattening?

“Authentic Italian food itself isn’t inherently fattening. I believe it’s often Italian-American food that tends to be richer, adapting to local tastes. Moreover, any food will be fattening if portions are excessive, which is a common tendency in the U.S. In Italy, pasta plates aren’t piled high, and we don’t drown pasta in heavy sauces. People eat much more judiciously. I must acknowledge, however, that there is a growing weight problem in Italy. Unfortunately, this seems to be largely due to Italians adopting unhealthy American habits, such as consuming more fast food and snacks.”

• My family hails from the Italian province of Emilia-Romagna, often celebrated as the gastronomical heart of Italy, where many of my relatives still reside. As I share travel experiences with my readers, what places are on your ‘must-visit’ list for foodies traveling in Italy? Please feel free to discuss more than one area and explain why you recommend these places.

“While Emilia-Romagna is indeed beautiful and culinarily rich, my heart truly belongs to Abruzzo, the region where my mother was born and raised and where I spent my childhood summers. It stands out as one of Italy’s most diverse and spectacular regions. For those unfamiliar, Abruzzo lies directly east of Rome, stretching from the dramatic Apennine mountain range all the way to the Adriatic coast. The regional cuisine beautifully mirrors its varied landscape. You’ll find hearty mountain fare like arrosticini (lamb skewers), savory porchetta, exquisite sheep’s milk cheeses, and a delightful variety of pastas. Conversely, the Adriatic coast offers a wealth of fish and shellfish stews. Abruzzo also produces excellent wine and olive oil, and some of Italy’s finest commercial pasta brands, including Cocco, De Cecco, Del Verde, and Rustichella d’Abruzzo, originate here.”

“The most appealing characteristic of Abruzzo is that, unlike many other Italian regions, it remains largely unspoiled by mass tourism. It boasts three national parks within its borders, preserving its natural beauty. I’ve personally organized two very small, intimate culinary tours of the region, designed to introduce participants to wonderful local food artisans, explore charming mountain villages, picturesque vineyards, and the serene countryside. I’ll also be leading hands-on cooking classes, promising a truly immersive and enjoyable experience. If any of your readers are interested, they can find more details about these unique tours on my site: http://www.domenicacooks.com/tours/

• Is there anything else you would like to add to help my readers planning a trip to Italy?

“When you travel to Italy, make sure to venture off the well-worn tourist paths. Some of the most authentic cooking and rewarding exploration can be discovered in the charming small hilltop towns and mountain villages that often aren’t featured in conventional tourist brochures. These hidden gems offer a glimpse into true Italian life and cuisine.”

• You, like myself, grew up in an Italian family, experiencing those cherished moments around the family table where time slowed down, allowing for rich social interaction. You and your sister would even make homemade ravioli or gnocchi as youngsters. Later, your Italian-American family arranged for you to spend summers in Italy. How did these formative experiences influence your journey to this present moment in your celebrated culinary career?

“Well, I’m absolutely certain that all of those experiences profoundly influenced me – after all, I did ultimately dedicate my career to writing Italian cookbooks! The traditions, the flavors, the sense of community around food – it all shaped my passion and direction.”

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And now . . . (DRUM ROLL, PLEASE!) . . . here is the amazing and GENEROUS Italian/South Carolina giveaway, directly from Domenica herself and from me, right here in South Carolina:

Domenica is giving away one copy of her beautiful and highly acclaimed new cookbook, “The Glorious Vegetables of Italy,” to one of my fortunate readers! This stunning cookbook has earned a stellar 5-star rating from customers at Barnes and Noble, a true testament to its quality and delicious recipes. It’s simply a fantastic cookbook!

I am also personally adding two additional “made in Charleston, SC” food items to sweeten this fantastic giveaway package:

From one of the only remaining rice plantations in the entire United States, one lucky reader will receive a 1-pound sack of the most exquisite rice, “Carolina Gold.” This heirloom grain boasts a flavor profile that truly rivals both Italian Arborio and Asian Basmati rice, making it absolutely perfect for crafting a rich and creamy Italian risotto!

Please note that while its name suggests otherwise, this rice is actually creamy white in color. It earned its distinguished name from the golden hue of the rice stalks as they grow in the fields of South Carolina, as beautifully captured in the photos below:

The picturesque Charleston, SC Tea Plantation on Wadmalaw Island (home to the only tea grown in the USA).