Loving Escargot | Valentina Cirasola | Author and Designer


To kill them or to eat them! That is my question, my garden is so full of escargot.
If I ought to call them snails, slimy little creatures that destroy my plants and food crops, then I feel to kill them, but if I think of them as escargot, suddenly they become expensive and precious morsels.

Ancient Greeks and Romans appreciated escargot as a fine and delicate dish. Before cooking them, they purified their little stomach by leaving them to soak in milk bath for a few days until the snails got totally bloated and couldn’t get in their shells anymore. Purify them meant to eliminate any bitter grass or poisonous fungi (to humans) the snails had possibly eaten. The same practice goes on today.

The annals tell us that in 49 B.C. a certain Fulvio Lippino was the importer of snails from the islands of Sardinia, Sicily, Capri, from Spain, France and North Africa and supplied the large demand of the rich Romans.
Through the Middle Ages a plate of snails was well-regarded as a lean speciality. In fact, 3.5 oz. of snail meat without shells has only 0.4 protein and 0.05 fat, which means that calories are less than 65 per 3.5 oz. It is highly digestible, the meat contains water, salt and the shell transfers calcium and phosphorus to the meat. Snails are good food to protect against bacteria.

I thought that snails were one of the few poor food farmers could afford to eat. With rustic bread, a piece of cheese and a robust red wine their meal was complete, but at the beginning of 1800’s French chefs revived this little crawlers with the famous Escargot à la Bourguignonne, raising the price to a new height.

As I said earlier, before tackling the cooking it’s important to purify the snails from their saliva and impurities in their bellies. One way is to close them in a box with a lid well aerated on the bottom and leave them to dry for a few days; another way is to feed them corn meal until they are really fat (just like keeping them in milk) and can’t get back into their shells. Some people scald them in hot water. Whatever method you will choose, this process it’s important to eliminate the bitter taste and impurities.

Infinite are the ways to cook snails. My favorite way is with a light tomato sauce, easy and simple.
The only ingredients needed are:

Extra-virgin olive oil
Chopped garlic
Sun dried tomatoes (a few)
Chopped fresh tomatoes
1 Glass of white wine
A hand full of fresh basil leaves
Salt and hot chili pepper to taste

Sauté in olive oil snails with the shells, garlic and sun-dried tomatoes. Flavor with 1 glass of white wine and let it evaporate.
Add chopped fresh tomatoes. Season it with salt and chili peppers to your taste and cook for about 15-18 minutes.
Before serving, give it a sprinkle of fresh basil leaves.

This is the way my grandmother made them and has remained my favorite of all snail recipes from Puglia.

How To Eat Escargot

  • Snail tongs and a slender two-pronged snail fork are always at to the right of the plate.
  • Use the tongs to grip and hold the snail-shell in place.
  • Use the snail fork to pull out the meat from the shell.
  • Savor the escargot, then the sauce. Tear off a small piece of bread (usually a rustic type). Using the snail fork, dip the bread into the sauce. Enjoy the dish until the bread is gone. Trying not clean the plate completely it’s hard to do, but in a restaurant is not a good manner.
    Bon appétit. Ciao,

Copyright © 2012 Valentina Cirasola, All Rights Reserved

“The discovery of a new dish confers more happiness on humanity, than the discovery of a new star.” ~ Jean Anthelme Brillat-Savarin

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.
She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms.
Check her two Italian regional cuisine books in this site on the Books page and on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w  

Her new book ©Red-A Voyage Into Colors is about ready for publishing. Stay tuned!


Lambascioni Or Muscari, What Are They? | Valentina Cirasola | Author and Designer

Some call them wild hyacinth bulbs, some call them wild onions, in Puglia we call them Lambascioni, the dialect form of the Italian word Muscari. Puglia, the southern region of the Italian boot is full of ancient food the rest of Italy doesn’t produce.
(Click on each photo to view it larger).

Muscari is a bulb that grows to ft. in. tall. The edible part is the bulb, the flowers (hermaphrodite) both masculine and feminine are self-fertile, they fall in the ground a self-reproduce. Insects also pollinate them and transport the seeds elsewhere. Some people might get them through pollination, but not knowing they are edible, they let them go unobserved.

People in the food business discovered Muscari or Lambascioni and now enumerate them among all the food delicacy, but I can assure you, it was the poor of the poorest food our agricultural people in Puglia ate for centuries.
If we think about it, poor people in the past were healthier than the rich, the nobles, the landowners and kings and queens. Poor people ate the produce of the land, raw or cooked in a simple way and enhanced the flavor only with the simple spices they grew in the land.

Muscari bulbs have a pinkish coloration, no smell and a very bitter taste at the raw state. I would not suggest eating them raw. It ‘a perennial plant, which blooms in delicate purple flowers until late May, have no scent, but the bright purple attract plenty of insects for its pollination. I plant them between other flowers, as they look so good in the garden. In my last photo below, I show my Lambascioni growing between a bed of arugula. The Lambascioni plant adapts to any climate and soil but prefers full sun and reproduces abundantly in well-drained clay soils. Fall is the best time to plant them, before the cold arrives.
Muscari have many properties, some of which are refreshing, diuretic and stimulant of the digestive organs; stimulate bile secretion, cleanse the intestines; useful for lowering blood pressure and cholesterol; it is an anti-inflammatory and is especially useful in cases of inflammation of the bladder and bowel. I can say that Lambascioni prevent and protect the intestines by freeing them from harmful substances and making more difficult the passage of bacteria in the blood.

To get the bitterness out, I leave the bulb in milk for about 15-20 minutes after I peel the outer shells and washed the dirt out, then I cook them in a few different ways, for example:

  • casserole of lambascioni with zucchini, potatoes and Parmigiano cheese;
  • lambascioni fritters in a tempura batter;
  • lambascioni roasted on the grill and eat them with fresh tomatoes and a hardy cheese;
  • lambascioni frittata with eggs and prosciutto;
  • lambascioni baked with sausages.

However, my favorite way is much simpler and it seems most people in family likes them the same way:

“take them out of the milk, as I said to get rid of the bitterness (discard the milk, please, it turned bitter by now), place them in a pot with salted boiling water and cook them until fork tender. Drain the water, transfer to a salad dish and mash them with the back of the fork to make a soft creamy mixture.  Add extra-virgin olive oil, a few drops of lemon juice, chopped Italian parsley, salt & black pepper or chili pepper, if you like a kick. Spread the delicacy on a fresh baguette warm or at room temperature. The slight bitter taste will not linger in the mouth, actually it is very pleasant and after about one minute or two, it is not noticeable anymore, as it changes into a sweet and pleasant taste”.  I assure you a good experience!



I have ordered the seed from Puglia and now living in California I will be the only one having them on my table spring and fall. Ciao.

 Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola has been in business as a designer since 1990. 
She has helped people realizing their dreams with homes, offices, interiors and exteriors. She designs landscape as a complement to the residential design concept as a unity. She loves creating gardens spaces that will serve the kitchen as well, other than beautification of exteriors. Check out her two published books on regional Italian cuisine, available in this site on the Books’ page and on:
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

Three Wonder Words | Valentina Cirasola | Author and Designer

“Wonderful Cookbook!!! I have three wonder words: Baked Ricotta Cheese. Just amazing. The recipes are simple to understand and the instructions are easy for me a home cook. She takes a hand full of ingredients and turns them into a feast. This cookbook is just as good as the first” ~ says the review from one of my readers Shannon L. Sigman of San Jose, CA – on my book ©Sins Of A Queen.

This is a book on Italian Appetizers and Desserts, but everything in there can also be made into easy meals. Baked Ricotta Cheese on page 51 is such an easy recipe that it’s almost a non-recipe. The only ingredients needed are fresh ricotta any olives, Italian prosciutto, or any ham, olive oil, parsley, salt, and pepper. Drain the water from the ricotta. Beat it to break the molecules, mix in all the ingredients. Butter a baking dish, lay the mixture in the pan, and bake at 400˚ F for about 40-45 minutes. Serve it with a tomato salad, or mixed green salad. Don’t forget a piece of Italian bread and a glass of wine. Dinner cannot be any simpler than this. I kept my promises when I said I was going to write the simplest Italian recipes ever, especially thought for people living a busy life. That was my aim.

There are a few differences in the ricotta products you might want to know. Don’t get confused with Ricotta Salata, salty ricotta aged for a few months and covered with a natural hard skin formed during the aging process. Ricotta Salata comes in a wheel and cuts in slices like any hard cheese. It goes well with salami, Italian cured prosciutto, and grilled sausages, accompanied by a rustic salad. It’s a good rustic item to have among other appetizers.

The ricotta to use in my recipe must be the fresh type found in plastic tubs and sold in specialized cheese shops, where sometimes I am lucky enough to find it in straw baskets as it sells in Italy. The region of Puglia, in Italy, produces the best fresh ricotta and related products. http://www.abbasciano.it/en. Fresh ricotta is a spoon type cheese, creamy and spreadable and contains a bit of water, thus is lighter. It is very good to eat when following a low calories diet.

The difference in taste from the ricotta sold in supermarkets and the type sold in specialty cheese shops is like night and day.  Fresh ricotta is made from cow’s milk or sheep’s milk, the latter is a bit more fattening, but it has more body and a slightly salty taste. Both are good to use for savory cooking as lasagna, stuffed pasta with spinach and mushrooms, tarts, Savarins, canapés and so much more. For sweets and cakes, fresh ricotta is the best.

(Photo ricotta canestrata found on: https://www.italieonline.eu/da/italienske-oste-119.htm)

The day I plan to make fresh bread, I make also a trip to the cheese shop to get the fresh ricotta ready to go on that crunchy and hot bread from the oven.
It looks and feels like a hot volcano with a mound of fluffy snow on top and that’s the best way I can describe it in words.

The baked ricotta recipe is in my book ©Sins Of A Queen.

Being very conscious of what I eat, cow’s milk ricotta is lighter and fluffy, it suits better my need and my taste. Yes, it is true, Italian people in Puglia eat as simple as this. Ciao,


 Copyright © 2012 Valentina Cirasola, All Rights Reserved


Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.
She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms, and entertainment rooms.
She is the author of two published books on regional Italian cuisine, available on this site on the Books sections and on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

Her book on colors ©RED-A Voyage Into Colors is in the printing at this time and will be available soon.




No Globalization For Me | Valentina Cirasola | Interior Designer


(Photos above and below Altamura bajers:  http://www.visitsitaly.com/puglia/altamura/altamura-pix.htm)

Last week, at the Italian Cultural Institute of San Francisco, I concluded the series of events dedicated to the celebration of “October Month Of Italian Style” Second year. Last event made in symbiosis with Italian filmmaker Nico Cirasola, my homonymous and not related, was aiming at shining the light on the southern Italian region of Puglia, where both Nico and myself were born and bringing to America our roots, culture and food.
As a self-proclaimed ambassador of my land of Puglia, I centered my talk on the reasons why being an interior designer I didn’t write a design book first, instead I turned to writing two books on food and cooking.


The reason is simple, I explained. I had the feeling when I arrived in USA that not many people in America knew about Puglia as much as they knew about Rome, Florence, Venice and Cinque Terre or Tuscany. That is understandable, tourists always have limited time during traveling, thus they select well-known spots to fill their trips and satisfy their knowledge. However, it irritated me every time I had to explain where Puglia is located and it seemed that if I had come from Mars it would have not made any difference.


Italy is made of 22 regions and everyone has contributed to the history and the making of the republic of Italy. My talk continued with flashes of history, architecture, traditional costume and new habits. It ended with the presentation of my books and the benefits of the southern Italian cuisine, so much appreciated in the world without the world even knowing it. In fact most of the Italian cuisine abroad is based on the southern cooking with our olive oil, the “green gold” of our land, as we call it.
My talk was about amusing and informing my audience and as the ambassador the only thing I wanted to do was to encourage people to plan a trip to Puglia and experience my roots and my culture.
That’s why I felt a mission toward my country region to write two cookbooks before a design book.

Nico Cirasola showed his docu-film entitled “Focaccia Blues” with English subtitle.
Nico’s documentary is a hilarious recount of how a small bread bake house in the small town of Altamura was able to induce McDonald, the American fast food giant, to close its doors after only a couple of years of operation. The only McDonald in the world that has closed business!



The small town of Altamura in Puglia is renowned for its tasty, succulent focaccia and bread. For its inhabitants was almost an offense to their traditional food. Of course at first McDonald drew attention to its joint, it was a new food in town, it was yellow, red and big and it was American! Kids flocked to the big M, attracted by the games and French fries in a paper basket. After watching American scenes on T.V. or at the movie theatres, the big Mac now was a reality in their life too. The adult population of Altamura was willing to try it, but with a reservation. In their minds the aroma of fresh-baked focaccia next-door at Digesu’s bread bake house was unsurpassable. After a few times of trying McDonald’s food, people just decided to abandon it.


The filmmaker Nico Cirasola, who is an interesting and fun person, did not intend to criticize the fast food giant, but to tell a story “a cuor leggero” lightly and heartfelt on how simple food won a silent battle against processed food. The filmmaker’s dry view of the flat land of Puglia mixed with the dry local humor resulted perfect to describe the simplicity of people who have drawn for centuries from the land the resources of their healthy cooking and diet.
As the N.Y Times reported when McDonald closed:
“McDonald’s didn’t get beat by a baker. McDonald’s got beat by a culture.”
And that to me is the essence of what I am expressing here. My southern Italian food is excellent, simple, healthy, once you get used to it, it is difficult to stray away.
My Puglia style of cooking keeps people young, energetic and spunky, with that comes all the positive energy you need.
Focaccia eats hamburger, Puglia food versus processed food wins 10 to 0.

I have embraced globalization even before the word was coined. I have learned to accept other cultures and to be part of the moving world. However, traditions need to stay alive and when it comes to my identifying origins, I know who I am and what I can give to the globalized world. I prefer to keep myself Italian and Pugliese in my cooking and in my style.

The evening in Puglia with Cirasola & Cirasola and Focaccia Blues Film at the San Francisco Italian Cultural Institute concluded as I said earlier the 2011 events of “October Month Of Italian Style”.
Next year events will be bigger and better and will mark year number three.

If you ever need to know more about a trip to Puglia, or even how to decorate in Puglia style (it will be the subject of next article), I shall be here prompt and ready to tell you all about it, just leave your name in the box below. Ciao,



Copyright © 2011 Valentina Cirasola, All Rights Reserved


Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is the author of two Italian regional cuisine books available on Amazon 

Robert Taitano, a friend and business associate of http://www.wine-fi.com says:
“Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”.

Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w


Is There A Trick in Fennel And Wine? | Valentina Cirasola | Author and Designer

My grandfather was a landowner, he cultivated some of his lands for vegetables and fruit and some as a vineyard.
He exported part of his wine production to France to blend with French wines; he sold the rest locally and kept some for his own consumption.
There was a trick to his wine drinking, an ancient ritual that belonged to every seasoned man in Puglia before drinking red wine.

I am not really sure who invented it, even though I call it my grandfather’s wine trick.
There were a few steps to follow for the trick to work well. First, there was a selection of a perfect fennel stalk. The men blew a few times into the hole of the stalk to make sure there was enough suction through the hole.
After that,  with a knife, they filed down sharp edges of the fennel stalk to make it into a perfect straw device.
When everything was to their satisfaction, they set under the portico, at the rustic table with the clay jug of red wine always on the floor by their feet, ready to enjoy the hot Summer breeze and the tasty meal their women had prepared.

This ritual is still found in Puglia, where some wines are so strong they can be cut with a scissor.  Putting a fennel stalk to soak in the wine jug will change the flavor of the wine, but if we just want to lighten the flavor of the wine and make it slightly sweet, we put a fennel stalk in the wine glass and drink out of the stalk as if it was a straw. The taste of the wine passing through the fennel stalk is so incredibly different and refreshing!

Of course, this practice is good for house wine, or for not very expensive wine, please don’t do this to a $500.00 wine.

After the perfect straw was made, the bulb and the green fronds were kept for cooking. 

Fennell belongs in the family of carrot, coriander, dill, parsley, and celery, all falling under the Umbelliferous plants, which are those plants with hollow stems and clusters of flowers coming out of the same stalk. Fennell bulb is a good source of water, good to eat while playing any sports under the sun. Excellent source of vitamin C as antioxidant and fiber to help reduce high cholesterol and toxins from the colon. It also contains potassium, a precious mineral that helps lower high blood pressure.

As a versatile vegetable, it is found in the cooking of most countries in the Mediterranean basin mixed in salads or cooked with lamb or mussels. Fennell baked or grilled with cheese becomes a super pasta dish or a delicious sandwich.
The green leaves are edible; they are very good with eggs or egg frittata.  However you like to cook fennel, it will be a surprisingly good dish.

(Photo right found on: http://fitlife.tv/benefits-juicing-fennel)

This is an excerpt from my book ©Come Mia Nonna – A Return To Simplicity.

Barnes & Noble

Fennell has been around since ancient Greece and Rome, revered for its medicinal and culinary properties. Greek mythology holds interesting beliefs and stories.  The Gods at the Olympus brought knowledge to people in a fennel stalk. Good, I know that’s a myth, but perhaps all the healthy properties of the fennel have an impact on the health of the brain in retaining knowledge.

In the hot Pugliese Summers, every trick to cool the bodies down is a good trick! It always fascinated me to watch men going through the ritual of finding a good fennel stalk.

Now, the ritual continues with me. The guests at my table are always surprised and puzzled about why I do that, but they do enjoy the ritual and enjoy listening to the stories of my traditions,  as far as liking the fennel, people who don’t come from the Mediterranean basin have a difficult time accepting its flavor.
This article has been seen on Smorgasbord Blog Magazine by Sally Cronin.



Copyright © 2011 Valentina Cirasola, All Rights Reserved


Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking.
She operates in the USA and Europe. She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms, and entertainment rooms.
She is the author of two published Italian regional cuisine books available here in this site on the Books page and in various locations:


Amazon and Barnes&Noble



Flavors and Colors Of An Italian Summer | Valentina Cirasola | Author and Designer

The annual summer Italian Family Festa in San Jose, CA is almost ready, we are at the last few details of preparation and the celebrations will begin soon.
For two days Aug.27th-28th all the Italian descendants, Italian born and Italian lovers will celebrate our culture with music, food, craft, art, books and entertainment. (Click on each photo to view it larger).

The Italian Family Festa in San Jose, CA started 31 years ago by Italian emigrants with the goal of keeping our roots and traditions alive. The character of this festa is more like a country fair called “sagra” in Italian, reminding me of the autumn celebration of the earth’s bounties I have seen in Italy when I was growing up.

Sagra (sagre plural) happen in every Italian small towns and Medieval villages through August and September. The larger sagra has music bands and some sort of competition, along with food ready to purchase on the street.

The smaller sagre are mainly organized to present local food grown and cooked by passionate people, a way to share a communal table and to spend a happy day in the country. Both vendors and visitors are innamorate of their culture and history, love to show off the food they produce and often give away ancient secrets on how to cook this and that food specialties. Of course we are Italians, we love to tell people how to eat good!

Sagre in Italy used were an escape from rural life during the harvest time that preceded the long winters and for a couple of days country people and farmers had an opportunity to be social with the rest of the world. Today, sagre are a way to preserve our gastronomic traditions of the past and to bring tourists to small country towns.

(Photo truffle found on: https://www.yahoo.com/news/worlds-largest-truffle-worth-thousands-024053846.html)

In many sagre Italians celebrate food fit for a royal, like the truffle sagra in Ferrara. Truffle is a rare underground mushroom forever considered a mysterious delicacy in the culinary world and super expensive (over $1,000 per gr.). People can delight themselves with the pleasure of tasting many food prepared with truffle: Cheeses Entrée with honey and truffle, truffle antipasti fantasy, meat rolls with prosciutto and truffle, fowl meat with truffle, lasagna with truffle and so much more. I say: Eat truffle in small amounts, but eat it often!

The sagra’s themes vary from town to town.

We celebrate the harvest of watermelon, chestnuts, San Marzano tomatoes and many products from the earth. Sagra for the prepared food as grilled meat, prosciutto, salami and sausages, rice arancini and potato croquettes, pizza rustica, polenta and birds, mushrooms and much more, not only emanate mouth watery aromas miles away, but they give an opportunity to get familiar with very traditional home cooking not otherwise prepared in restaurants.

Modern Italy goes on vacation during August and September, but farmers are at work to bring us the pleasure of food from the earth that is going to sustain us during the winter. Therefore we celebrate their harvest, their hard work and the abundance of Italy.
Italian Family Festa in San Jose, CA in the way will turn into a sagra due to so much food available, but mainly is about being Italian in a foreign country and to remind ourselves of the contributions we have made in the world with our culture, art, history, architecture, philanthropy, inventions and of course food appreciated by the entire world. Being Italian is an art not taught in any school!

I have been invited to speak at our Italian Family Festa about my Puglia native land  and my books on Puglia cuisine. I will be on the stage Sat. Aug. 27th at 2:30 pm.

Please come to the Italian Family Festa at Guadalupe River Park downtown San Jose between Julian and Santa Clara Street. Guadalupe River Park is conveniently located two blocks from San Jose Diridon Station. Hope to see you there. Ciao,


Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms.
She is a published author of two Italian regional cuisine books, available here in the Books page and in various locations, including Amazon:

Let’s Return To Simple, Shall We? | Valentina Cirasola | Author and Designer

I knew I had a message for the world when I started to write my first book:
©Come Mia Nonna – A Return To Simplicity.

The book is about cooking in the Pugliese style. It is a cuisine of the South-East Region of Italy called Puglia on the Adriatic Sea. I come from there.

My first goal was to let people know about my Puglia as I have known it and to bring the simplicity of Pugliese food into many American homes.

Yes, there is elegance in simplicity. Food does not have to be outrageously contorted to be sophisticated. Besides, a twenty or thirty minutes cooking time to prepare a delicious Italian meal could be a real convenience to any busy person.

Surprisingly, there are some people who have bought the book and are using it to lose weight. After all the Mediterranean diet has been considered the best and healthier of all nutrition, my ancestors have eaten the kind of food portrayed in my book for centuries , which kept them healthy through their lives, why am I surprised that my book is also serving the purpose of losing weight?

This is good, other than being an attractive book, other than my personal artwork and funny stories, my book is helping people with real struggles.

Losing weight is one of the greatest challenge a person can have and just like everything, there must be an inner desire to want to make changes. Zach, the young man in the video below, is going through this challenge with humor. He is participating in his own life by taking charge and resolving the eating disorder of many years. We will root for Zach until he succeeds. Click on the link below to see  the video Zach produced: 


Zach has been persistent in following all the suggestions that his weight control coach gives him and he diligently prepares food from my book at least three times a week.

He is losing weight while enjoying cooking at home and learning about my Puglia food, such a different type of food he was used to eat.

My book is also cost conscious, ingredients are easy to find in any local supermarket, no need to go to Paris to find them. All recipes are not expensive to produce and being made of a few ingredients, they also help staying on excellent low calories diet.
There are no mayonnaise, no ketchup, no other last-minute invented creams and combinations of not better-identified food.
The main ingredient is olive oil, often a sauce comes from cherry tomatoes, or from wine and garlic combination, lemons and aromatic vinegars are some of the condiments, sweets are mostly made with fruits.

This news from Zach using my book to stay healthy, lose weight and return to simple cooking comes at Easter time, a time  to cherish, share and celebrate life, our family and friends and I celebrate you Zach! Thank you so much.
With this book I wanted to give the gift of health, youth and long life just like my ancestors lived with a smile on their face and the red on their cheeks.

Wishing you an Easter filled with joy! Buona Pasqua a tutti! Ciao,
Author and Designer

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.  She loves to remodel homes and loves to turn ugly spaces into castles, but especially loves to design kitchens and wine grottos.

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