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Deborah Mele

Deborah Mele

Owner/Editor of Italian Food Forever

I am a blogger, food writer and recipe developer. I'm the owner of Italianfoodforever.com and share reciperebuild.com with my daughter Christy. I live half a year in Florida and the other half in Umbria, Italy.

Deborah Mele is a self-taught cook whose passion for Italian cuisine began almost 40 years ago when she married into a large Italian family overflowing with talented cooks. After living in Milan, Italy for 8 years Deborah changed; although not Italian by birth, she became a true Italian by heart and palate and Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food.

During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria and Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests. Deborah's life in Umbria the past five years has led to developing a deeper understanding, expertise, and passion for Umbrian cuisine that she now shares in cooking classes in her Umbrian kitchen.

  • Website
  • Location: Umbria, Italy
  • Favorite foods: Anything Italian, especially pasta! Also love all seafood, shellfish in particular.

Italian Easy: How To Make A Stromboli

Stromboli can be a somewhat contentious term, and depending on who you ask, definitions vary somewhat drastically. We know what it's not—but while stromboli is neither calzone nor submarine sandwich, it's also not terribly distinct. So, what is it? Making stromboli begins with a dough—sometimes pizza, sometimes bread—that's stuffed with various cheeses and Italian cured meats. The fillings are encased in the dough—sometimes braided, sometimes rolled—then baked, and finally sliced to serve. More

Italian Easy: Baked Pasta With Sausage, Mushrooms, and Mascarpone

For me, baked pasta is true Italian comfort food. Whether it is a dish of lasagna combining layers of tender sheets of homemade egg noodles and rich meaty sauce, or a simple, easy-to-assemble casserole dish like this one, there isn't anything more pleasing than a bowl of rustic baked pasta. This recipes combines pasta with sausage, mushrooms, and creamy mascarpone cheese with a crunchy breadcrumb topping. More

Italian Easy: Grilled Octopus

Kiwifruit? Wow, that is one method I honestly never heard of. Kiwi is not a fruit used often here in Italy, and I doubt you will find any Italian using it to tenderize octopus, but I might just try it myself next time I make it. Thanks for the suggestion!

Italian Easy: Farro Salad with Lentils, Beans and Oven Roasted Vegetables

julezpower, feel free to decrease quantities. It is just my husband and myself here at home and we eat this salad for lunch for a few days.

Pasta alla Carbonara

Davey, if you need any at all, I start with about 1/4 cup.

Pasta alla Carbonara

dave, it is in the notes. "To warm the empty bowl, simply set it over your pasta pot as the water is boiling. You want the bowl very warm, but not so hot that the eggs will cook."

Italian Easy: How To Make A Stromboli

Italian Easy: How To Make A Stromboli

Well, I have seen many calzone both with and without tomatoes. I am a pizza/calzone addict and order it everywhere we travel in Italy so I've tasted many.

Italian Easy: How To Make A Stromboli

Sorry to disagree, but here in Italy calzone are baked and does not always contain ricotta cheese. Basically, the calzone here can contain any toppings normally used on a pizza! I do know you can get fried calzone down in Naples, but it isn't very common across the rest of Italy from everything I've seen.

Italian Easy: How To Make A Stromboli

Oh, but you must be eating in the wrong places. I've never had a calzone or pizza in Italy that wasn't amazing and I've eaten hundreds!

Italian Easy: How To Make A Stromboli

So sorry to hear that! I used fresh mozzarella, but just let mine drain a bit before using and it worked great.

Italian Easy: How To Make A Stromboli

You know, when it comes to Stromboli, your options are truly endless. I think I've tried just about every filling possible and every one was delicious.

Herb Ricotta Gnocchi With Quick Tomato Sauce

I guess there are only so many ways to make ricotta gnocchi. :>) Never saw his recipe, but I'll check it out. I've been using a variation of this same recipe for over 30 years and it always works perfectly! http://www.italianfoodforever.com/2011/10/how-to-make-ricotta-gnocchi

Baked Pasta With Sausage, Mushrooms and Mascarpone

The mushrooms are added along with the onions and garlic.

Baked Pasta With Sausage, Mushrooms and Mascarpone

The sauce starts with sausage and mushrooms. The mascarpone is then added.

The Food Lab: The Crabbiest Crab Cakes

I make a mean crab cake Kenji (I'd like you to try mine!) and folks are always requesting my recipe but I must admit yours look darn good and I will try your recipe soon. I always say that any crab cake held together with filler (breadcrumbs, crackers etc.) just isn't a good crab cake.

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