United States Chef
Susanna Yazzie Profile
Aprons made for living!
Phoenix, AZ (United States)
Joined February 10, 2011
Advanced Cook
Active Chef, 58 CookEatShare points
CookEatShare Points
Profile - 12
Recipes - 2
Photos - 6
Reviews - 3
Comments - 15
Invites - 0
Friends - 20
Groups - 0
Themes - 0
Total - 58
About me
I'm a first gen Italian who loves to cook and eat. The aprons I make go into kitchens, the garden, the art studio and the classroom. Interested in seeing arty, retro, and colorful aprons? Go to: www.etsy.com/shop/unabellavita
Cooking Influences
My family in Tuscony is the greatest influence on who I am and how I cook. I am always in the kitchen with my cousins, with a notebook and pencil in one hand and a wooden spoon in the other. We are seasonal cooks, using what is growing, what is fresh and ripe. I believe I have a beautiful life, una bella vita.
Recommendations
Favorite Cookbooks
- Il Carnacina (in Italian) (Luigi Veronelli)
- My mom's copy from 1966
Chefs I recommend
- Shaandiin Yazzie (Phoenix, AZ)
- A 12 year old with a passion for food
Restaurants I Recommend
- Carolina's (Phoenix, AZ)
- the best flour tortillas
- Pizzaria Bianco (Phoenix, AZ)
- the only place I eat pizza in the states.
Comments
- March 2, 2011Susanna - great to see you here and really looking forward to more of your ideas and recipes. Frank (above) has awesome Italian groups, several, in fact, and you really should take a look at Claudia Lamascolo's groups, as well as Letizia's Madonna del Piatto. But the rest of us might be able to inspire you, as well. You are among friends and eager cooks who love to share and to grow ourselves. So don't be shy! Post that next recipe and get out your digital camera to photograph the results - best regards, Amos
- February 18, 2011Susanna, You should join our group i Mangiafagioli and share your family's Tuscan recipes with us... !1 reply
- February 18, 2011Thanks Frank! Yours was one of the first I joined. I feel right at home with this group. As I am the only one of my family in the States, I sometimes feel like a fish out of water. Yesterday I skyped my cousin in Pisa for the cake recipe. They laugh at me, but totally understand my homesickness. Whatever it takes! Thanks again for asking me to join!
- February 11, 2011It is true that Toscani love beans. For dinner tonight I am making minestra di ceci alla Romana. Garbanzo beans, fresh rosemary, garlic, olive oil, 3 anchovies (smushed up), ditalini (or some similar pasta, and some pepper.
Yum, yum.
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