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). I love writing about food and exploring places which are worth while finding. My writings focus especially on Northern Italy and USA where I lived for over 36 years.

The dishes I describe in Northern Italy are especially those from 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).

Northern Italy which borders France, Switzerland, Slovenia and Austria and shares with these countries the Alpine Range (Alps) which includes the highest mountains in Europe (Monte Bianco, Monte Rosa etc) is also the cradle of great 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.

Living in the USA and writing about the regional food, the culture and the people has made me also focus on those wonderful regions which include states such as California, Oregon, Washington state, Idaho, Montana, Wyoming, Illinois, Iowa, Wisconsin, Maine, Maryland, Georgia, Florida, Alabama, Mississippi, Louisiana, Texas, Colorado and Arizona to name a few which are part of the Union of States.

In 1991, after writing food columns in American and Italian newspapers and magazines, translating cookbooks, I researched the culinary connections between Northern Italy and Hispanic America. In doing so, I discovered how and why Hispanic North American and Northern Italian food ways are intertwined.

During my food history research and cookbook translating experience, I also became very aware how American food impacted Italian cuisine and how European, Middle Eastern and Asian food ways have impacted American cuisine. In the name of a global exchange of food ways I love finding out how we all are somehow connected.

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 need American English or Italian translations of cookbooks, adaptations-localization of Italian, German, American English recipes or food related text written in English or in Italian.

Contact: info@culinaryroots.com


International Association of Culinary Professionals


Culinary Historians of Washington DC

American Translators Association

American Translators Association

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