our Italian Cooking

HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.

Italian Rice and Beans

Rice Arborio, Carnaroli, Vialone, Beans Borlotti, Cannellini, Lentils, Spelt, Polenta

Italian Cheeses

Parmigiano, Burrata, Taleggio, Asiago, Toma

The Best Selection of Italian Cheeses.

Italian Pasta, Spaghetti, Linguine

Artisan Imported First-Grade Italian Pasta

The Best Bronze Mold Extra-Durum Semolina

Gluten Free Pasta From Italy

Gluten Problem? Do not give up eating Pasta Buy Delicious Gluten Free Wheat Free

Anna Maria Suggests
125x125 Folgers
Isabella - Home Decor
Chesapeake Bay Crab Cakes & More
Chinaberry Lantern Logo 125x125
logo with tomatoes - $20 Off Purchases $40 Or More!
21765_20% Off All orders over $99 at RedEnvelope
The majority of our guest cooks are not professionals. They are the everyday heroes that in the kitchens all around the world, cook traditional food the way they learned from their family and friends. Patiently they pass their knowledge to the younger generations and they preserve their precious heritage.
Do you have one or more special recipes you like to share? You can contribute it to my web site with a step-by-step recipe.

Here is how:
This is what you need:
1. An authentic traditional recipe from anywhere in the world.
2. A digital camera.
3. A lot of patience.
4. Well... You need to know how to cook too...

Here is what you will get:
1. A lot of exposure. We have about 3000 visitors daily that may see your recipe. If you have a web-site we will gladly link to you.

2. Your recipe permanently archived on our site. The recipe will be kept on a prominent position for 2 to 4 weeks. Later will be permanently archived with the other international recipes.

3. One copy of my cookbook. Our guest cooks contribute on a voluntary basis, meaning we cannot pay you for the recipe, but if your recipe is published I will send you a copy of my cookbook.

Before doing anything, browse our web site to see the style of the other recipes. If you think you can make it, contact me with your idea. If we approve, it we will work together on your recipe.

You will need to provide us with the recipe, the pictures step-by-step, a picture of yourself (optional), and a signed disclaimer. We will edit your writing and the pictures and if approved, we will publish them on our site.

Let’s start cooking together!

Anna Maria
Do you want to be the
Next Guest Cook
on Anna Maria’s Open Kitchen?
Here is How!