My name is Elisabetta (with the letter S not with a Z). I am native of the Northern Italian region of Trentino Alto Adige where people speak three different languages. In fact, the region where I was born is a melting pot of three distinct cultures; the Italian, the Austrian Germanic and the Ladin (Romance).
Dishes prepared throughout Northern Italy reflect various international culinary and cultural influences. The northern territory is made up by eight regions: Piedmont (regional capital Torino), Aosta (Aosta), Lombardy (Milano), Trentino Alto Adige (Bolzano/Bozen and Trento), Veneto (Venezia), Friuli Venezia Giulia (Trieste), Liguria (Genova) and Emilia Romagna (Bologna). As a whole, the territory is industrious and fertile because crossed by water rich rivers (Po, Adige, Ticino etc.) which feed into the Mediteranean Sea or the largest lakes of Italy (Como, Maggiore, Garda).
Northern Italy borders France, Switzerland, Slovenia and Austria; it shares with these countries the Alpine Range (Alps) which includes the highest mountains in Europe (Monte Bianco, Monte Rosa etc).
Northern Italy is the culinary cradle of specialties such as, Nutella, grissini, tiramisu, gnocchi, canederli, Speck, mortadella di Bologna, mortandela della Val di Non, aceto balsamico di Modena, parmigiano and grana cheeses, grappa, lasagna, pesto, frantoio olive oil, and focaccia. I grew up loving food and surrounded by people who have traditionally shown their genuine affection with good food and fine wines. I know a lot about food and its history and have experience in writing about it.
In 1991, after writing food columns in American and Italian newspapers and magazines, translating cookbooks, I also began researching and writing about a Northern Italian missionary who had moved from Northern Italy to Mexico in 1680. In doing so, I discovered how and why Hispanic North American and Northern Italian food ways are intertwined.
After the first European explorers entered the southern regions of North America, after European missionaries began to Christianize Native Americans, after Missions and Presidios were built throughout California, Mexico, the South East and the South West of the United States, the Northern Italian Padre Kino converted, preached and introduced Native Americans to many new European food resources which became instrumental to important culinary exchanges for new American and Northern Italian culinary options.
Padre Kino contributed especially to the introduction and distribution of beef and wheat in Mexican Sonora, California and in the South West of the United States. Many other famous Europeans impacted the way Europeans and Americans cook today. For many years, I researched this very interesting food exchange history.
During my food history research and cookbook translating experience, I also became very aware of the role of several European food protagonists, including XVI century Northern Italian chefs Michele Savonarola, Messisbugo, and Scappi who have influenced heavily classic Northern Italian cuisine.
Besides researching food ways, translating Italian, German, English American cookbooks, adapting and localizing recipes and writing about food, I test recipes and adapt measurements to European and American standards. I am a certified Maryland Food Sanitation Manager, a member of the International Association of Culinary Professionals (IACP), a charter member of Culinary Historians of Washington, D.C. (CHOW) and a member of American Translators Associations (ATA).
The purpose of my blogs is to promote the love of good food, to demonstrate how we are globally and internationally connected through the use of certain foods, and to invite you to contact me if you are interested in what I do.
The purpose of my site is also to invite you to let me know if you need translations of cookbooks, translations-adaptations-localization of Italian, German, American English recipes or food related text written into English or Italian.