Articles by " Carol Coviello-Malzone"
9 Dec


PomodoriSixteenth century seafarers brought the tomato seeds from South America to the shores of Italy. Italians thought they made lovely ornamentals on their verandas, but it took another 200 years before they had the nerve to eat them.  Those early tomatoes were not the big red plump variety of today but were cherry sized and yellow.  In fact, the Italian word pomodoro translates to yellow apple in early Italian.

 Fast forward to modern times and no food is  linked to Italian food more than the tomato.  And no part of Italy grows better tomatoes than the Amalfi Coast where the tragic and terrifying eruption of Mt. Vesuvius in 79 AD laid a carpet of lava rich soil on the land.Mamma Agata grows tomatoes in Ravello on the Amalfi Coast  If you’ve been to one of her cooking classes, you’ve surely eaten them, you may even have picked them off the vines – and so you know.  If not, allow yourself to remember how tomatoes tasted right from the garden – if you’re old enough to complain that nothing tastes like it used to  – or imagine the most intensely flavorful tomato you’ve ever had at some point in your life.  Now…you can have that taste in a jar, direct from Mamma Agata’s garden to your door.

M.Agata:TomAnd not just tomatoes.  Along with many other products, Mamma Agata offers her pasta, salt-packed capers, and olive oil – everything grown and produced on her land by her family for you.

To order – or simply to look at the mouth-watering photos- go to

When ordering, please mention Flavors of Rome.

25 Mar



Rigatoni con Crema di Carciofi

1 lb rigatoni
3 – 4 large artichoke hearts, julienned
4 slices bacon or pancetta, cut into 1/4 inch pieces
1/2 cup pecorino cheese, diced into small cubes
1 clove garlic
1/2 cup white wine
4 tablespoons extra virgin olive oil
Juice of one fresh lemon

Prepare artichokes:

Remove all leaves, cut in half lengthwise,  and remove fuzzy choke (a grapefruit spoon works well).  Immediately drop into lemon juice to prevent discoloration.  Working with one heart at a time (allowing the others to remain in their lemon bath), cut into julienne strips.

Put olive oil in a heavy bottom wide pan over medium heat.  Add whole garlic clove and the julienned artichokes and saute for about 5 minutes. Add bacon or pancetta and cook for another 2-3 minutes, then add wine and allow to evaporate.  Cover and cook over medium heat for about 10 minutes.  Remove garlic clove and stir well with wooden spoon.  Add cubed pecorino. And stir.

Meanwhile add rigatoni to rapidly boiling salted water and cook until al dente.  Drain well and add to artichoke sauce.  Serve immediately, adding additional grated pecorino if desired.

25 Mar


IMG_0007 They’re  the most Roman of all vegetables – the  seductive carciofi romani – those round purple tinged, delicious down to the stem Roman artichokes that take center stage in the outdoor markets and pride of place on menus throughout the Eternal City this time of year.

And these artichokes are the reason, to sate the lust in my soul, I go to Rome every March.

Except for this year

It’s not easy to break a 20 year-old habit.  There is no patch, no 12-step program, no Dr. Drew to take away the pain and longing.

It does helps to flip through old photos, remembering  how the woman who  went to Italy for the first time in 1991 in pursuit of Botticelli and Piero della Francesca was hit by a colpo di fulmine (a lightning strike, Italian style) in Rome’s Piazza Navona within minutes of entering the gates of that city. There began my obsesssion with Rome and with the food of the country of my ancestors, an obsession that provided the balm I ultimately needed while adjusting to Life After Long Marriage.

Back then I hooked onto my relationship with Italian food like a starving wolf.  So many wonderful things to taste, to learn, not only at the table, but about myself.




6 Sep



PLINY THE ELDER wrote about the sacred fig tree in the Roman Forum in early AD, and the Romans have been loving those blessed figs ever since.

Squash one of the luscious end of season figs called settembrini inside a warm slightly salty pizza bianca from the famed Forno Campo de Fiori and you have pizza fichi, food for the gods as well as the rest of us.

Figs come and figs go, but in Italy there’s always a seasonal food to get all worked up about.  More on this and other bits and bites of Italian food info in How To Eat in Italy…If Chicken Parm is Your Favorite Italian Dish.

21 Aug


And you can have that caffe’ (which means coffee, specifically espresso) in a bar which may nor may not serve anything alcoholic.  The coffee culture is so strong across Italy that they’ve managed to do with Starbucks what they never could against the barbarians, and that is keep them from invading their country. So when you travel around Italy, forget about your favorite frappuccino, latte, or venti and allow yourself to experience what the Italians are so addicted to – the simplicity of a deeply rich caffe’ (espresso) or a creamy cappuccino.

So then what happens when you get back home, hopelessly longing for that la dolce vita caffeine fix?  You can do what I do.   I get my caffe’ con crema  (that foamy stuff you see on top which is the mark of a perfect espresso) using Sant’Eustachio coffee beans from Gustiamo  in my Philips Saeco espresso machine.


6 Jun


It was a mid-April day and the godlike view from Mamma Agata’s terrace was sheeted by a veil of incessant rain, but we were all in love, and so it mattered not.  Or maybe we were bewitched by that exquisite lemon cake we were served upon arrival.  Whatever sorcery was at play, the magic lingers in the photos and recipes we took away.

If you believe in magic (as I certainly do), contact me at

(Farmer’s Spaghetti)


1 lb spaghetti
1 1/4 lb cherry tomatoes, chopped
1T fresh parsley, finely chopped
6 T extra virgin olive oil
4 cloves garlic
20 green olives
20 black olives
1 T capers (rinsed if preserved in salt)
1 t dried oregano
1 cup fresh arugula
Few pinches of salt

1 large pot of water for pasta

Heat olive oil and garlic cloves over low heat in a frying pan.  (Do not let garlic brown.)
Add chopped cherry tomatoes and parsley to the pan, stir and add oregano, green and black olives and the rinsed capers.  Cook for 5 minutes.
Bring the water to a boil in the large pot and add salt.  Then add pasta and cook to al dente.
Drain and add pasta to the pan with the sauce, stirring to mix well.  Add arugula.
Serve immediately with a drizzle of olive oil to further enhance the flavors.

(…and this part is important!)

The riper the cherry tomatoes, the sweeter and more delicious the sauce.

In a bowl, chop the cherry tomatoes and add the finely chopped parsley.  Parsley is added to the tomatoes before heating because once the parsley sautes in hot oil, it loses its flavor.

26 Apr




The waterways of Venice…

The river Arno flowing under the Ponte Vecchio in Florence…

The deep turquoise sea off the splendor of the Amalfi Coast…

The seas and canals and rivers, like all the roads,  lead back to Rome.

20 Feb


Rome loves a party.  And this year, Carnevale in Rome — though not approaching the decadence, debauchery, and  downright tomfoolery that took place during the pagan forerunners of this Christianized celebration — has been pumped up with various forms of street revelry, most notably a parade of costumed Romans on horses and chariots beginning at Piazza del Popolo and  following the ancient route down Via del Corso.
So what will everyone be munching on during these festivities?  Not popcorn, not soft salted pretzels, not Buffalo wings, or corn dogs on a stick.  The traditional “you can’t eat just one” Carnevale treats in Rome are frappe, fried ribbons of dough copiously dusted with powdered sugar, temptingly displayed in every pastry shop window – and, oh,  so easy to love.

My dear friend Daniela Del Balzo, owner of Daniela’s Cooking School in Rome, just sent out her recipe for these pre-Lenten treats along with her words about these delectable delights:

“In Italy the best-known Carnival pastries are Cenci (rags), or Frappe – Chiacchere (gossips), and Nastrini (ribbons), or with more poetic words “Lover’s Knots”.
Each regions has its own version and different names according to the place they come from.
If you try one you won’t be able to stop eating them!
Be careful they are quite addictive!
One tip…is to melt dark bitter chocolate and dip the Frappe inside!!!!!!!”


500 gr plain flour
50gr softened butter
eggs (2 yolks and 1 full egg)
1 tbsp sugar
50 gr brandy liqueur (Rum or Grappa)
100 gr approx. white wine, as required
pinch of salt
peanut oil for frying
icing sugar for dusting

On a board, make a well in the flour and pour the eggs into it. Add the remaining ingredients (except for the wine) and mix together, adding the wine gradually. Stop adding the wine when the dough is firm but elastic, and doesn’t stick to the surface. Knead for about 15-20 minutes.

Wrap in cling film and put in the fridge to rest for at least an hour.

Flour the surface and roll out the dough to a very thin sheet, flouring the surface if required. It is important that the sheet is very, very thin.

Using a pastry wheel cut the dough into strips as long as your palm and two fingers wide. Make a cut down the middle of each “cencio” (so as to obtain two strips joined at the ends), twist the side strips without breaking them.

To make “frappe” shape: cut the dough into strips (approx. 5×10 cm) and then make three vertical incisions on each strip.

Heat the frying oil in a deep pan. When hot (but not too much) fry the dough until lightly golden. It is important that you do not fry them for too long. As soon as you see the colour turning light golden, scoop them out and drain off the oil on kitchen paper. Sprinkle generously with icing sugar. Serve warm or cold.

8 Feb


In a spirit of solidarity with my Italian friends shivering in the snow,

I offer  this most Roman of comfort foods, Pasta e Ceci.

Call them ceci, chickpeas, or garbanzos, if you look at these little legumes (or pulses) closely and use some imagination, you’ll see that they resemble little ram heads which is how they got their Latin name, cicer arietinum, from aries, meaning ram.

If you’re not going to Italy any time soon and find yourself in need of culinary nurturing, you can order exceptional Umbrian chickpeas (much better than what you’ll find in your grocery store) at Gustiamo.

NOTE:  Romans love this dish so much they figured out a way to incorporate it into the summer menu by serving it room temperature and calling it Pasta e Ceci Freddo.
(pasta and chickpea soup)

2 cups dried chickpeas
1/2 teaspoon baking soda
2 large garlic cloves, one whole, one minced
4 tablespoons extra virgin olive oil
2 anchovy fillets, minced (optional)
2-3 tablespoons fresh rosemary leaves
1 cup canned plum tomatoes, chopped
8 oz. (or slightly less) dried pasta (spaghetti broken in pieces or quadrucci)
1 chili pepper (peperoncini) (optional)
salt to taste

Cover chick peas with cold water and baking soda and soak 8 to 12 hours.

Drain and rinse chickpeas.  Put chickpeas in large pot with about 6 quarts water and one whole garlic clove.  After it comes to a boil, lower heat, partially cover and cook until tender, about 2 hours. Drain chickpeas and reserve the cooking water for later.

Puree about 3/4 cup of the cooked chickpeas.

Return pot to stove, add olive oil, minced garlic, rosemary, and minced anchovies and saute gently over medium heat, being careful not to burn – about 2 minutes.  Add tomatoes and one cup of cooking water. Add the peperoncino and a few teaspoons salt to taste and cook until tomatoes are softened, about 15 minutes.
Add chickpeas, the pureed chickpeas, and enough cooking water to just cover the ingredients.  Stir occasionally while cooking for about another 15 minutes.  Add the pasta and cook only until it becomes al dente.  Check for salt, adding more if necessary.

Pour into individual serving bowls, top each portion with about 1 tablespoon olive oil and grated parmigiano-reggiano to taste.

This soup is even better the second day – or even the third – hot or cold.


8 Nov


Author Michael Holroyd referred to the Amalfi Coast as “a place of fantasy that seems to float in the sky – a spot that answers the need for make believe in all our lives”.
And John Steinbeck wrote: “Positano bites deep. It is a dream place that isn’t quite real when you are there and becomes beckoningly real after you have gone.”

So what’s all the fuss about?

It’s more than the birthplace of caprese and the retreat of Roman emperors.

Dreams come true when Flavors of Rome sets out on the road to the Amalfi Coast.

April 14-22 2012

Space is limited.

Click here for details and itinerary.