About Drizzle with Oil

“It’s the finishing touch that dresses up a dish at the last minute. It usually consists of a teaspoon or two, and goes together with a sprinkling of some fresh chopped herbs, and possibly a squeeze of lemon or lime juice (or a wedge of one or the other placed on the plate).” Steve Johnson, chef-owner of the Rendezvous in Central Square in Cambridge, Mass.

Our editorial scope is simple. By contextualizing each post with simple ingredient explanations and fun history facts, we hope to inspire you to create your own unique dishes. While our recipes can incorporate industrial food, we recommend sourcing locally when at all possible. Seasonal produce and free-range meats always yield the best flavor. This relates to the origins of Italian and Italian American meals. Freshness is the foundation.

About

Two years ago I retired after devoting some forty years to non-profit fund raising and management. My work experiences ranged from hospitals in New York and New Jersey to social services and agencies that served developmentally delayed children and adults. It was a wonderful way to use my talents, skills and education. But my avocation then and now was cooking!

I am an Italian American born and raised in a small village approximately eighteen miles north of New York City. I lived in an extended family that included my mother and father, my maternal grandparents.

My mother and her parents were born in a small mountain village called Castl D'Ieri. It is in the Apennine Mountains about two hours east of Rome. I have visited several times and celebrated my heritage with with my family there and in Rome. My grandmother, Anna, was a fabulous cook as was my mother but to a lesser degree.  This site and my blogs are devoted to the history, culture and spread of Italian Cuisine in America. I hope you will enjoy my musings, recipes, techniques, remembrances and the joy that comes from this heritage.