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Francesco Romano

Francesco Romano was born in Italy and has been living in America for 25 years. As he was growing up, he didn't realize how spoiled he was! He had two of the best chefs under one roof, his Grandmother Nonna Sara and his Mama Francesca, who made every meal from scratch and with love. As a kid, he would sit in the kitchen for hours while these women were hard at work, enjoying the smells, tasting when he was allowed to, and later being put to work to help make fresh pasta. It wasn’t until he was a grown up, moved away from home, and later to America, that he understood how much of his heritage and family centered on food. It was always made from fresh seasonal ingredients and was a way of bringing the family together to savor, to bond and to enjoy. On his site you WILL find mouth-watering food that is fresh, easy and authentic Italian, straight from my Mama’s kitchen to yours. 

Bruschetta 3 Ways

Bruschetta, which are slices of toasted, rustic bread topped with simple ingredients, started out as a simple peasant snack for field workers, but today is an appetizer found in most Italian restaurants.

Mushroom Lasagnette

Mushroom Lasagnette is a hearty, filling dish that’s perfect for fall weather. Fill up and warm up with an Italian classic!

Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms are a dish that’s uniquely Italian. Stuffed with the traditional mozzarella and anchovies, battered and then fried to perfection.

How to Serve Carpaccio

Originating in Venice, this raw carpaccio is served with oranges and a vinaigrette to be the quickest antipasto you can make.