Dana Klitzberg is the first and only American female executive chef to head a restaurant kitchen in Italy (twice), and she is a food and travel writer and chef-owner of Blu Aubergine, a culinary company she founded in Rome and now runs based in New York City.

A Roman Spin on the Seder Meal

While I was hosting Passover dinners in Italy, I created baccalà al ghetto, a dish that marries local ingredients with Jewish tradition

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