A Wonderful Gift~

Personally Inscribed & Autographed~ Or available on e-readers [kindle, nook, iBooks] ~ Order your copies TODAY!

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JOIN THE BLOG~

Join in the discussion about Mark's Italian food, wine and travel adventures!

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Named DaVinci Wine's Storyteller 2012~

Read about Mark's travels and recipes in Vinci, Italy!

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On The TODAY Show~

Watch my appearance on NBC's "The Today Show" with Kathie Lee & Hoda. We had a blast! ~

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GET THE APP~

Named "NEW & NOTEWORTHY" ~ the iTunes "Beyond the Pasta" cooking app for the iPhone, iPad and iPod!

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 ~Blog Posts~

Italy’s most famous dessert~

La Dolce Vita~ The Sweet Life My days lately have been filled with editing the manuscript for the book, which also includes cooking and editing the manuscript’s recipes. There have been several occassions, by the end of the day, when the refrigerator is full of the various, and failed, attempts at a single recipe. Ignoring my German heritage, I truly …

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All roads lead to Rome~

Looking for a great place to stay in Rome? via residenzareginella.it Every year I have the great good fortune to travel to Italy, which means a stay in Rome is inevitable. Rome, like any major metropolatin city, is bustling with activity 24/7; however, there is something unique about the Eternal City–as the name implies. New York City and London are …

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“Beyond the Pasta” takes a step forward~

Biba Caggiano says, “Mark, you have captured the essence of the Italian people.” via biba-restaurant.com “Beyond the Pasta: 28 Days of Recipes, Language, and Life with an Italian Family” is a labor of love for me at the moment. The book is a travelogue/memoir/cookbook with each “chapter” being a daily entry based on the e-mails I sent home from Viterbo …

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“All it takes is some flour and a couple of eggs…”

“There is nothing as simple as, or more difficult than, the beginning.”~ Starting something completely new is never easy. There is the fear of not getting it “exactly” right or not meeting expectations. For the longest time I was terrified to make pasta. What can be so complicated about some flour and a couple of eggs? Nothing. But after a …

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