Our Italian Table
Michele Becci, Joe BecciOur newsletter celebrating our favorite food, wine, and wanderings from our beloved Italy...and lots of recipes too. Pull up a seat at the table and stay awhile....
| Platform |  | Pricing | Freemium |
|---|---|---|---|
| Publishes | Weekly | Issues | 65 |
| Subscribers | Read | ouritaliantable.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Welcome Spring! Pasta with Asparagus, Peas, and Pancetta
Oh, Spring—how I’ve missed you. This winter has felt especially stubborn, dragging its heels through March, kicking and screaming, but finally, it has relented. The air is softening. The daffodils are blooming. And every morning, the buds o...
Pollo in Potacchi: A classic dish from our grandparent's Marche region of Italy
Last week I attended a talk and book signing for The Italian Americans of Los Angeles at our local Barnes and Noble. The author, Marianna Gatto, talked about a topic that I know nothing about, the Italian American cultural history in Los An...
A Flourless Chocolate-Hazelnut Cake with Whipped Cream to Soothe the Soul
The deep chill of winter has settled in here in Pennsylvania, wrapping January in a relentless, bone-deep cold that made the month feel like an entire year. Dreary gray skies, frosty winds, and that kind of dampness that seeps into your bon...
Pasta with Cauliflower and Pancetta
It’s been quite a couple of weeks here in LA. If you’ve been following the news, you’ve probably heard about the devastating wildfires. LA is a very large city, so we were never in immediate danger, but we do know people who were affected. ...
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Authors
The writers behind this newsletter.
Italian-American food writer/blogger/photographer who loves all things Italian; based in New Hope, PA and Montalcino, Italy; passionate about sunrises and hugs; the younger \ud83d\ude0a sibling to Joe(y)
I think about food all the time. It's been that way since cooking with mom at age 5. In the 70s, this good little boy went to college, got a corporate job, worked hard to retire and did just that. But now, it's back to food and cooking - my passion.
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