Cuciniamo – We Cook

Italian Cooking Demonstrations All Day Long

In Our Cultural Tent

Learn how to make some great Italian dishes.


Tina Solazzo: Limoncello


7 lemons-washed and dried
1 liter good Vodka
3 cups of sugar
1 quart half and half cream

Peel the lemons with a peeler or zester taking caution not to get any of the white pith, only the yellow rind.
Place lemon rinds in a large jar with the vodka.
Close the jar and let sit on your counter 3-4 weeks.

After 3-4 weeks….

In a large pan, add sugar and cream. Slowly heat the mixture until the sugar has dissolved (5-7 minutes, stirring).
Let this cool completely.  Add the lemon/vodka mixture into the pot using a strainer to catch the lemon rinds. Pour the mixture into bottles and put in the freezer or store in the refrigerator 3-5 days before serving.



7 lemons
1 liter good Vodka
2 cups sugar
2 1/2 cups water

Peel the lemons with a peeler or zester taking caution not to get any of the white pith, only the yellow rind.
Place lemon rinds in a large jar with the vodka.
Close the jar and let sit on your counter 3-4 weeks.

After 3-4 weeks….

In a large pan, combine the sugar and water and bring to a gentle boil, stirring approximately 5-7 minutes.
Remove from the heat and let cool completely. Once cool, add the sugar mixture  to the lemon/vodka mixture. Let sit covered for at least 10 days to 40 days

After 10-40 days…

Strain the limoncello discarding the lemon rinds. Pour the limoncello into bottles, seal tightly and freeze until ready to serve.
Serve ice cold.

Tracy Liberatore: WEDDING SOUP

2 whole roasting chickens
water to fill cooking pot
salt & pepper – 2 t. each
3 or 4 celery stalks, from the center with the leaves
3 or 4 carrots, grated or finely chopped
2 T. parsley

Bring to a boil, then reduce heat to simmer slowly for about two hours or more – until a nice broth forms. Remove chickens and let cool enough to handle, then pick the chickens into large pieces (small ones aren’t as nice) and set meat aside. Discard the celery, but reserve the carrots.

While that’s cooking, make the meatballs:

1- ½ lbs. lean ground beef
1 or 2 garlic cloves, crushed
¼ c. dry parmesan (or whatever format you have)
¼ c. bread crumbs
2 eggs
¼ t. black pepper
1 t. basic Italian seasoning

Mix all that up and roll into ½” meatballs. Refrigerate until ready to assemble soup.
Bring broth to a boil again – if you need to add (because it’s reduced) add some chicken stock. You should end up with about a gallon or more of broth.
Bring broth to a slow boil, then add:
Throw in about 1 c. rice (I used Jasmine but any will do).
Measure about ½ to 1 inch spaghetti in your hand. Break into halves or thirds and cook just until it’s a little underdone. I guess a good measure is if you were using boxed, you’d be adding maybe a third of a standard 1 lb. box.
Beat 2 or 3 eggs very well. Add very slowly, while constantly spinning in a “ribbon” to the broth. Add the chicken and meatballs.
Add 10 oz. (I guess that’s roughly 1-1/2 c. chopped spinach
Last thing: Add about ½ to ¾ c. parmesan, and stir well
Cook until meatballs rise to the top. Taste for seasoning. Eat!

Samanta: Cavatelli Pasta

(per person – we will make enough for 4 people each time)

Farina tipo 0 = AP flour:  90 grams (3/4 cup) per p
Acqua = water: quanto basta (about ¼ cup)
Sale = salt: a pinch
Ragu = sauce: 120 ml +/- (about½ cup)

Samanta: Chiacchiere

(per person – we will make enough for 4 people each time)

Farina tipo 00 = fine flour: 125 grams (1 cup)
Uovo = egg: 1
Zucchero = sugar: 1 cucchiaio (1 spoonful)
Olio di semi = vegetable oil: 20 ml ( 4 teaspoons)
Zucchero a velo = powdered sugar: quanto basta (enough to dust)

Sergio: Limoncello

(for 750ml final)

Limoni = lemons: 10
Zucchero = sugar: 200 grams (1 cup)
Alcool 75% = 150 proof alcohol: 375 ml (1.5 cups)
Acqua = water: 375 ml (1.5 cups)

Theresa Buoni: Homemade Sicilian Pizza Dough

Makes 1 large pizza crust

2 cups all purpose flour
1 cup semolina flour
1 Tablespoon quick rise yeast (two ¼ oz packets)
½ teaspoon salt
8oz lukewarm water
Cornmeal for sprinkling on pizza sheet
Cooking spray/olive oil prefered
1 16 inch pizza pan

Reserve ½ cup all-purpose flour and set to the side of your work area.  Combine flours, yeast, and salt in a large mixing bowl and stir till well combined.  Make a well in the center of the flour mixture and add the warm water.  Stir well, mixture should be sticky when all combined but holding together in one mass.  Take your reserved flour and sprinkle about half of it on your large clean work surface (table or countertop)

Turn the dough out onto the floured surface and sprinkle a little more of the reserved flour on top of dough.  Knead by hand for about 5 minutes, sprinkling more flour as necessary.  Add additional flour if needed.  Dough should be smooth and barely sticky at the end of the kneading time.  Clean and oil bowl with cooking spray, add dough and turn it over so dough is coated with the oil.   Cover with plastic wrap or a clean towel and set in a warm place; let rise about an hour or until double in volume.

Meanwhile spray your pizza pan with cooking spray and sprinkle liberally with cornmeal.

Punch down risen dough and turn out onto countertop.  Let dough rest for 4 minutes.  Roll or pat till approximately 16’ in diameter.  Place on prepared pan, cover and let rise again for 15 minutes while you gather your pizza toppings.  Add sauce, toppings and cheese.

Place on bottom rack in a cold oven, turn oven to 500 and bake 17-20 minutes depending on oven.  You may also bake in an oven preheated to 450 for less time, crust will not rise quite as much however.


Valerio Embrione: Pasta with Pancetta

1 lbs of spaghetti
6 eggs
1/4 lbs diced pancetta
1/4 lbs pecorino
Salt, Black pepper

Cook pasta in a pot with boiling salty water for the time suggested from the producer (or till it is “Al dente”). In a saucepan put the diced pancetta on medium heat, till it is becomes to be crunchy. When pasta is ready, add it to pancetta. In a separate bowl, whisk the eggs, then turn the heat off from the saucepan (without removing it from the stovetop), and add the eggs. Mix everything and add pecorino, till it makes a cream with the eggs. Put black pepper and serve.


Taste of Italy



Italian Festival


with adult admission

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