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 of the United States has led me to focus also on those wonderful North American 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.
In 1991, after writing food columns in American and Italian newspapers and magazines, translating cookbooks, I set up two blogs about the rich food and beverage culture in Northern Italy and the United States in the hope of leading my visitors and readers in the appreciation of North American and North Italian geography, food history and gastronomy in order to demonstrate how North American, European and Northern Italian food ways are intertwined.
Besides researching and describing food ways, translating Italian and German cookbooks, adapting and localizing recipes, I adapt measurements to European and American standards and localize recipes for the American market. 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 through the use of certain ingredients we are globally and internationally connected and to invite you to contact me if you need American English translations of food related texts.