A Cinque Terre Cooking Class Rooted in Passion and Perseverance f you ever find yourself in Manarola , one experience should be at the very top of your list: Nessun Dorma . Known for its unforgettable views and simple, perfect food, it’s also home to one of the most memorable Cinque Terre cooking class  experiences you can have. But this isn’t just about learning to cook. It’s about the story behind it. The heart of Nessun Dorma lies in its founder, Simone, whose journey deeply inspired me. His story is one of perseverance, passion, and believing in a dream even when the odds are stacked against you. As an outsider, Simone faced resistance from locals when trying to establish himself in Manarola, even though his wife, Sarah, is from the area. Acceptance didn’t come easily, but quitting was never an option. Their love story began in Florence , where Simone was studying law. Frequent trips to the sea in Cinque Terre eventually sparked a shared culinary vision, a beautiful blend of food, love, and tradition that feels quintessentially Italian. The location that would become Nessun Dorma was once nicknamed “the desert” by locals, having seen several failed businesses over the years. When the Mayor of Manarola launched a contest to manage the public space, Simone took a leap of faith and submitted a proposal. Against all expectations, his entry won, named after his favorite aria sung by Luciano Pavarotti . With a kitchen measuring just nine square meters, Simone had to think creatively. Rather than cutting corners or relying on frozen food to meet demand, he stayed true to his values. He committed to fresh ingredients, local flavors, and honoring Ligurian cuisine. That determination ultimately gave birth to the now-famous Pesto Experience , a hands-on cooking class that celebrates the region’s culinary heritage. Because Nessun Dorma is so popular, wait times can be long, but even that challenge was met with innovation. The team created a user-friendly app that lets guests see how many people are ahead of them in line, so you can explore Manarola and return at exactly the right time. Simone’s journey with Nessun Dorma is proof that passion, resilience, and respect for tradition still matter. This Cinque Terre cooking class  isn’t just about pesto or technique, it’s about storytelling, community, and honoring Italian culture through food.

What Jubilee 2025 in Rome Is All About As the Holy Doors in Rome prepare to close at the end of this Jubilee year, I wanted to share a little about our experience walking through them. During our three weeks in Italy this past summer, Sal and I made a point to stop in Rome for a few days specifically to be part of Jubilee 2025. We’ve done the tourist thing in Rome plenty of times. We’ve seen the sights, we know the drill, but this year the timing felt too meaningful to pass up. This Jubilee was something personal I really wanted to experience. A Jubilee is a Holy Year that happens every 25 years in the Catholic tradition, focusing on forgiveness, renewal, and hope. The theme for Jubilee 2025 is Pilgrims of Hope, and one of the key traditions is that the Holy Doors of Rome’s major basilicas are opened. These doors are usually sealed shut and only open during Jubilee years. Once this Holy Year ends, they’ll close again until the next Jubilee. The next one is actually coming a bit sooner in 2033 to mark the 2000th anniversary of the death of Jesus, which is why it’s not quite the usual 25-year wait. As part of our Holy Door pilgrimage, we visited the four papal basilicas: St. Paul Outside the Walls (San Paolo fuori le Mura), St. John Lateran (San Giovanni in Laterano), St. Mary Major (Santa Maria Maggiore), and of course, St. Peter’s Basilica (Basilica di San Pietro). Each one was special in its own way. At St. Peter’s, it almost felt like we got a little VIP treatment because we were part of the pilgrimage group. And yes, while I like to think of myself as the strong, gym-loving girlie who could totally carry that cross, I graciously let the guys do it this time. Consider it my way of flexing my sense of humor instead of my muscles... BUT just this once! And while a Jubilee might sound like a once-in-a-lifetime thing, you can actually experience it more than once if you time it right. The next one is in 2033, so it’s entirely possible to catch a couple in your lifetime. For us, Jubilee 2025 wasn’t about doing something perfectly or checking a box. It was about being in Rome at a time that felt meaningful, walking through these historic doors before they close, and having a moment that’s going to stick with us for a long time.

An Italian Granola Recipe for Yogurt Bowls, Açaí Bowls, and Snacking Does adding pistachios make it Italian? No. Definitely not.But let’s pretend it does for branding purposes. Ah yes, the art of storytelling before a recipe. Some food bloggers would have you believe a three-act play should precede a bowl of granola. Let’s be honest. .. you ’re here because you’re hungry, not because you’re looking for a Shakespearean saga. So before we jump into this Italian granola recipe , here are a few quick notes. Short. Sweet. Helpful. A few things you should know: 1. Money-saving crunch Homemade granola is shockingly economical. Once you start making it yourself, store-bought granola suddenly feels like a scam. 2. The salty-sweet balance This is that  granola. The kind you pile onto yogurt, açaí bowls, or eat straight from the jar when no one’s watching. 3. Chunk lovers, listen up If you like big, bakery-style granola clusters, you must practice extreme self-control for about 45 minutes after it comes out of the oven. Do not touch it. Do not stir it. Do not “just taste it.” 4. Trader Joe’s treasure hunt I try to buy everything organic, and almost all of my granola ingredients come from Trader Joe’s. If they want to sponsor me, I’m emotionally available. 5. Nut note All nuts used are raw and unsalted. This matters. Okay. That’s it. Let’s get into it. INGREDIENTS • 1/3 cup shredded coconut • 1 cup raw almonds (1/2 chopped, 1/2 whole) • 1/3 cup raw cashews • 1/3 cup raw pecans • 1/3 cup raw pistachios • 3 cups old fashioned oats • 1/4 cup creamy almond butter • 1 1/2 teaspoons cinnamon • 1/4 teaspoon sea salt • 1 teaspoons vanilla • 1/3 cup pure maple syrup* • 1/3 cup honey* • 1/4 cup melted coconut oil Yields: 8 SERVINGS Prep: 30 MINS Cook: 30-35 MINUTES INSTRUCTIONS Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Using food processer, chop 1/3 cup shredded coconut, 1/2 cup almonds, 1/3 cashews 1/3 cup pecans, and 1/3 cup pistachios. Pulse until largely coarsely chopped. In a large bowl, combine 3 cups oats, the coconut/nut mixture, 1 1/2 tsps cinnamon, 1/4 tsp salt and 1/2 cup whole almonds. In a medium microwave safe bowl, combine 1/4 cup almond butter, 1/3 cup maple syrup, 1/3 honey* (see sweetness note at the bottom), 1/4 cup coconut oil, 1 tsp vanilla extract. Microwave for 30 seconds, stir, then microwave another 30 seconds until mixture melts but is not bubbling. Pour mixture over the oats mixture and stir using a rubber spatula just until moist. Spread mixture in an even layer onto the prepared baking sheet. Place into oven (top rack) and bake for 20 minutes. After 20 mins, stir/gently flip mixture. Bake another 15mins or so until golden brown. The edges may brown more so watch carefully. Burning happens VERY quickly. Trust me. I know. The key is to let this cool completely (about 45 minutes) without any kind of touching, stirring, or snacking if you like BIG chunks. Optional add-on: After mixture has cooled, add some high quality dark chocolate chips or chunks. Or maybe some peanut butter chips. The possibilities are endless. *SWEETNESS NOTE: Increase to 1/2 cup each of the maple syrup and honey if you like it VERY sweet. Or in place of that extra maple syrup and honey, if you're not opposed to fake sugars, you can add one of those "skinny" syrups. Jordan's Skinny Syrup Cinnamon Dolce or French Toast are my favs. 10 pumps does the replacement job!

Bologna, the capital of Emilia-Romagna, is one of those cities where food isn’t just important, it’s everything. For me, this region holds a permanent place in my heart (and stomach), largely because of tortellini en brodo in Bologna , a dish I could happily eat every single day. And honestly? I pretty much did. Most trattorias in the city proudly serve it, which sounds like a dream until you’re faced with the impossible task of choosing where . In true modern fashion, I turned to my social media community for guidance. One recommendation stood out, coming from a trusted foodie friend who also happens to be a chef: Sfoglia Rina . Sfoglia Rina is named after Rina, the nonna of the current owner, Lorenzo who began this legacy in 1963 as a small fresh-pasta spot just outside the city. In 2010, the family officially opened their Bologna location. Since then, the business has expanded beyond its pasta laboratory dedicated to preserving Rina’s treasured recipes, branching into baking and even offering hands-on pasta-making classes. My GPS led the way, and once inside, I was immediately charmed. The space is warm and inviting, with multiple dining options: tables tucked into back rooms, counter seating up front, or the choice to grab something to go. Each day, a handwritten menu appears on a blackboard, a quiet flex that signals just how committed they are to market-fresh ingredients. The offerings change weekly and seasonally, highlighting classic Bolognese dishes alongside thoughtful variations. Given my not-so-fluent Italian, it felt oddly ironic that I was seated next to a small corner of Italian children’s books. Was this their subtle way of encouraging me to study? Possibly. I appreciated the optimism. Then, just as I was mentally preparing myself for my beloved tortellini en brodo, fate intervened. Sfoglia Rina had run out of brodo . A tragedy, truly, but also Bologna, where good food waits for no one. Luckily, pivoting here is easy. I opted instead for the tortelloni with butter and sage, along with gramini pasta with sausage. Both dishes were exceptional, rich, comforting, and flawlessly executed. Not surprising, considering the impeccable taste of the person who sent me there. To drink, I chose Lambrusco, the local sparkling red wine from Emilia-Romagna. It’s versatile, food-friendly, and a perfect option if you’re still finding your footing in the wine world (speaking from experience). And because this is Italy, dessert was non-negotiable. Both the cheesecake and the chocolate Torta della Nonna  were light, airy, and indulgent without being heavy, the kind of ending every meal deserves. If you find yourself in Bologna , do yourself a favor and eat at Sfoglia Rina. Even if your tortellini en brodo luck runs out. .. trust me, you’ll still leave very, very happy.

Why Escaping Taormina Crowds Is Worth It Taormina is a breathtaking destination filled with energy and life. That said, if you’re visiting during peak season and craving a pause from the crowds, escaping Taormina crowds  can be as simple as heading just uphill to Castelmola. Perched above Taormina, this charming village is an easy 8-minute car ride or public bus trip away (parking can be tricky, so plan accordingly). If you’re feeling ambitious, there’s also a 45-minute uphill walk along the old donkey trail, a workout, but a rewarding one. Castelmola is wonderfully quaint. Think small bars, cozy restaurants, and adorable boutiques selling locally crafted goods. A steady breeze and sweeping views of the Ionian Sea, Taormina, and Mount Etna make wandering the narrow alleys feel like stepping back in time, which, as we know, I love. I’m always here for a good alley. While the views are clearly one of Castelmola’s biggest draws, this quiet Sicilian town has more depth than you might expect. Exploring the remains of the original “castle” (Castel = castle) brings you to the summit of Mount Tauro overlooking the village. There isn’t much left of the structure itself, but standing nearly 2,000 feet above sea level, it’s easy to imagine how powerful this vantage point once was. The 360-degree views alone make the climb worth it. In the late 1800s, Castelmola and Taormina became some of the first Mediterranean destinations to openly welcome LGBTQ+ travelers. Poets, artists, and writers were drawn here for the freedom, acceptance, and bohemian lifestyle the area represented. You’ll still see traces of this history today, including shops displaying male nude portraits by Wilhelm von Gloeden, a 19th-century German photographer whose work was inspired by classical Greek sculpture and featured local men as his subjects. Interestingly, some locals told me this part of the town’s history isn’t always openly highlighted, despite being an important piece of its cultural past. That historical openness is what makes the town’s famously cheeky stop, Bar Turrisi, feel less shocking and more… oddly fitting. Before anyone clutches their pearls, let’s pause for a second. The phallic decor here isn’t meant to be crude or vulgar (though yes, I am immature and will laugh). Once you understand the context, it actually makes sense. Bar Turrisi traces its theme back to its founder, Salvatore Turrisi, who had a deep interest in Ancient Greek history, specifically the cult of Priapus, the Greek god associated with fertility. In ancient cultures, these symbols weren’t seen as obscene, but as representations of power, protection, and good fortune. Over time, Salvatore’s collection grew, largely thanks to gifts from friends… which I can only imagine made birthdays very interesting. Today, it’s a kitschy, fun place to stop for a drink or bite while exploring Castelmola. If you go, try the local almond wine, nspired by Greek tradition and, yes, served in a glass that stays on theme.

Italian Amaro Guide: Understanding the Digestif Tradition If you’ve spent any real time eating your way through Italy (as one should), you’ve definitely been introduced to Amaro  , usually right when you think the meal is finally  over. Plates cleared, bellies full, and then… out comes a small glass of something dark, mysterious, and very Italian. That’s Amaro.The suave, slightly bitter, deeply complex after-dinner moment you didn’t know you needed, until you did. Amaro isn’t loud. It doesn’t scream for attention. It just quietly shows up, does its job, and leaves an impression. Very Italian of it. This Italian Amaro Guide breaks down what Amaro is, how Italians actually drink it, and which bottles are worth seeking out. Let’s talk flavor (because this isn’t basic) Amaros run the gamut: earthy, herbal, citrusy, spicy, sometimes a little medicinal, but in a good  way. Think wild botanicals, roots, peels, spices… basically Nonna’s garden if it went to finishing school. Some are soft and approachable. Others punch you in the palate and say “you’ll understand me later.”  And honestly? That’s part of the charm. My Amaro awakening (Calabria edition) A trip to Calabria  completely changed how I experienced Amaro. Sunset aperitivo at Capovaticano Resort & Spa  turned into a full-on Amaro tasting. The kind that makes you rethink everything you thought you liked. Manuel, the bartender (saint), paired the Amari with high-quality dark chocolate, because of course Italy casually nails that too. Slow sips, small bites, no rushing. It wasn’t about getting tipsy; it was about understanding  the flavors. If you ever get the chance to do an Amaro tasting, do it properly: sip slowly pair it with dark chocolate don’t judge it on the first taste It’s a long game. And worth it. So… what is  Amaro? Amaro  literally means bitter  in Italian. It’s a traditional Italian liqueur most commonly enjoyed as a digestif , something meant to be sipped after a big meal to help digestion (and to extend the experience just a little longer). Some Italians drink it before dinner, some after, some whenever they feel like it, which is probably the most accurate answer. This also reflects my technique. How do you drink it? Groundbreaking technique:👉 you drink it neat , at room temperature, using your mouth. That’s it. No ice. No fuss. Just a small pour and patience. Let it open up, let it linger, let it do its thing. Can you find it in the U.S.? Absolutely. While Aperol  is the most undercover-famous Amaro in America (yes, Aperol is  an Amaro), many others have made their way onto cocktail menus and bar shelves. Bartenders love Amaro because it adds depth and complexity, especially in cocktails. One of my favorites? The Paper Plane : bourbon, Aperol, Amaro Nonino, and lemon juice. Balanced, bold, and dangerously easy to love. Favorites, because everyone asks I’ll always have a soft spot for Aperol  and Campari , but my palate has matured (she’s been through things). Cynar  – made from artichokes, not for beginners, slightly medicinal, strangely addictive Amaro Nonino  – smooth, refined, an easy entry point Amaro del Capo  – Calabria classic, bright and citrusy Jefferson Amaro  – also from Calabria, and my unexpected star of that tasting Discovering Jefferson felt like finding a secret that was hiding in plain sight, and those are always the best ones. Final sip Amaro isn’t just a drink, it’s a ritual. A pause. A moment to slow down after a great meal and appreciate what just happened. If you want to drink like an Italian, don’t rush it. Sip intentionally. Let it challenge you a little. And don’t worry if you don’t love every one, the right Amaro will find you. My favorite (yes, I’m choosing) If I had to pick the  Amaro - Amaro Montenegro  takes it. Every time. It’s balanced, slightly sweet, gently bitter, and incredibly drinkable without being boring. Notes of citrus peel, florals, and warm spice make it approachable, but still interesting enough that you don’t feel like you’re cheating on tradition. It’s the kind of Amaro you can hand to someone who “doesn’t like bitter” and quietly convert them. I’ll always appreciate Aperol and Campari, and I love exploring bolder bottles like Cynar when I’m in the mood for something more medicinal. But Montenegro? That’s the one I reach for when I want something elegant, versatile, and unmistakably Italian... neat, over ice, or in a cocktail. If Amaro had a gateway bottle, Montenegro would be it.

Picture this: I land in Napoli, my first-ever trip to Italy, jetlagged but absolutely buzzing with excitement. Napoli was our first stop, and let me tell you, it did not  disappoint. From the second my feet hit those cobblestone streets, I was head over heels in love. The history, the charm. .. it 's like every corner is whispering an Italian love story. It was a cloudy day, the kind that promises rain but doesn’t quite deliver (yet). Did we care? Nope. Jetlag? Who’s she? We hit the streets, because there was no way I was missing out on witnessing the Miracle of San Gennaro . For those who aren’t in the know, San Gennaro is Napoli’s patron saint, and every September, his dried blood is brought out for this epic event where it liquefies. Neapolitans believe it’s a sign of good things to come, and I was ready to see that miracle firsthand. We waited outside the church, packed in with locals who were clearly just as excited as I was, even though they’ve seen it a million times. And just as the moment was approaching, bam ! a massive crack of thunder shook the sky. Talk about drama! Right after that, the priest raised the vial above his head, and yes, the blood had liquefied. The crowd went wild . It was like a wave of joy just rolled through the streets, and I was right there, soaking it all in. I was standing in the middle of history, tradition, and pure faith. It gave me chills. ... like full-body chills. To witness something so meaningful to this city, to these people, and to feel their energy? Unforgettable. Now, here’s the best part: I don’t have to wait until next year to feel a little piece of that magic again. Next week, the San Gennaro Feast hits my  city, NYC, baby! Sure, it's not quite the same as being in Napoli, but walking through Little Italy, grabbing some zeppole, and honoring the saint? That’s about as close as it gets to the real deal without hopping on a plane. I’ll be strolling those NYC streets, full of gratitude for both my Italian roots and my New York attitude. Whether I’m in Napoli or New York, San Gennaro reminds me that Italy is always in my heart, no matter where I am. Ciao, amici! See you at the feast.