"Her cookbook is full of elegant and rich traditional dishes from the L'Aquila region. . . . This wonderful book . . . will appeal to foodies and cooks looking for effortless Italian cooking."
"For the cook with the sophisticated side, and an affinity for family-style Italian meals, Breaking Bread in L'Aquila is the perfect book."
—Le Cordon Bleu Institute of Culinary Arts
"The new George Clooney thriller currently in theaters, The American, is set in Italy's Abruzzo region. With the movie, cookbook author and food stylist Maria Filice has found herself uniquely poised to talk about Abruzzo's food."
Maria is honored to be featured on Cookstr, a cooking site dedicated to providing great recipes from the best chefs and cookbook authors. Take a look here.
I must confess, unless I'm in Italy, I rarely go out for Italian food. BUT, there is one exception to my rule ...... I love dining at Hearth (www.restauranthearth.com) just down the street from me. Chef and owner, Marco Canora runs a great Tuscan kitchen with the very best. Not to mention, an outstanding wine list from around the globe! It's my favorite Italian kitchen away from my kitchen. Check it out when you are in NYC! A photo of my friend Lucy, Marco and Maria - a great evening and will treasure this image!
One of my favorite appetizers on the menu is the Fava Beans + Pecorino Salad. Fava beans, another Spring vegetable combined with chunks of pecorino cheese, extra virgin olive oil and a few red chili flakes (salt and pepper to taste). Rustic dining at its best. ps - if the favas are not fresh, make sure you blanch for a few minutes. I've prepared it in my kitchen for friends and family as an appetizer! I also use the finest pecorino cheese from the region of Abruzzo - a friend of mine Bob Marcelli, importer: Marcelli Formaggi, LLC www.MarcelliFormaggi.com (Organic and Artisan Products of Abruzzo)has the best pecorino cheeses, smoked riccota and other fine products - check it out!
Serve with toasted crusty Italian bread (rub garlic on the bread) and a drizzle of extra virgin olive oil.
Maria Filice, first-time author and food stylist, is a first-generation Canadian-American Italian. Maria grew up following her Calabrian family’s old country values. She learned from the best—her mother, grandmother, and aunts—whom she watched from the time she could barely walk. While she observed her relatives cooking together, with a little of this and a little of that, she listened well. Today, her relatives and friends are delighted as she entertains them in her kitchen with her storytelling and her cooking.
In both her kitchen and her professional life, Maria’s philosophy is to live life to its fullest. Her lack of formal training cannot diminish her passion or dissuade her from taking risks with her cooking. In truth, her fresh eye has allowed her to excel. Her natural flair for food styling reflects her personal style and demonstrates how a simple recipe can look beautiful. Maria’s warmth, humor, and gregarious personality always make guests feel motivated to discover their own style in the kitchen.
Today Maria Filice resides in Upstate NY as publisher of Telos Press, as well as publisher, author, and food stylist for Food and Fate Publishing.